Description
A comforting and hearty meal combining seasonal vegetables with a creamy sauce and topped with flaky puff pastry.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1 cup parsnips, peeled and sliced
- 1 cup sweet potatoes, peeled and cubed
- 1 1/2 cups brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until well-coated.
- Spread seasoned vegetables on a baking sheet and roast for about 25-30 minutes until tender and caramelized. Remove and set aside.
- Melt butter in a large pan over medium heat. Add onion and garlic, cooking for about 5 minutes until onion is translucent.
- Stir in flour, cooking and stirring for 1-2 minutes.
- Gradually whisk in vegetable broth and bring to a simmer. Let thicken for about 3-4 minutes.
- Stir in heavy cream and roasted vegetables, mixing well. Taste and adjust seasoning if necessary.
- Roll out puff pastry on a lightly floured surface and cut into rounds for the tops of the bowls.
- Divide vegetable mixture among bowls and seal with puff pastry rounds. Brush tops with beaten egg.
- Place bowls on a baking sheet and bake for 20-25 minutes until puff pastry is golden brown.
- Allow to cool slightly before serving hot.
Notes
Serve hot with a light salad or crusty bread. Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 45mg
Keywords: pot pie, autumn recipe, vegetarian pot pie, comfort food, seasonal vegetables