Description
A healthier twist on the classic comfort dish, this loaded butternut squash pot pie is filled with seasonal vegetables and wholesome ingredients.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup carrots
- 1 cup celery
- 1 small onion
- 3 cloves garlic
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups frozen mixed greens (peas, corn, and green beans)
- 1 sheet pie crust or puff pastry
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the butternut squash into small cubes.
- In a large skillet over medium heat, add the olive oil. Add chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened. Add minced garlic, thyme, and paprika, stirring until fragrant.
- Add the butternut squash and pour in the vegetable broth. Stir and bring to a low simmer for about 15 minutes until squash begins to soften.
- When the squash is tender, stir in the frozen mixed greens. Season with salt and pepper to taste. Cook for an additional 5 minutes until warmed through.
- Transfer the filling into a pie dish. Lay the pie crust over the filling, tucking the edges and cutting slits into the top.
- Bake for 25-30 minutes or until the crust is golden brown.
- Allow to cool slightly before slicing and serving.
Notes
For a healthier crust, consider using whole grain or cauliflower crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg
Keywords: butternut squash, pot pie, healthy comfort food, vegetarian dish, seasonal vegetables
