Description
A hearty and comforting dish featuring roasted seasonal vegetables in a flaky pastry crust, perfect for autumn.
Ingredients
Scale
- 2 cups diced butternut squash
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 1/2 cups vegetable broth
- 1 tbsp cornstarch
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash, carrots, potatoes, onions, celery, and garlic with olive oil, salt, pepper, thyme, and rosemary.
- Spread vegetables on a baking sheet and roast for 25 minutes.
- In a small bowl, whisk vegetable broth and cornstarch.
- Transfer roasted vegetables to a pot, add broth mixture, and simmer for 5 minutes until thickened.
- Divide filling among four ramekins.
- Cut puff pastry into circles slightly larger than the ramekins.
- Place pastry over each ramekin, pressing edges to seal. Brush with egg wash.
- Bake for 20 minutes or until golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use any seasonal vegetables you prefer.
- For a crispier crust, brush pastry with melted butter instead of egg wash.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg
Keywords: roasted vegetables, pot pie, autumn recipe, vegetarian pie, comfort food