[This post is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen!]
Okay guys. I’m here to tell you that this butternut squash pot pie is where it’s AT.
If you are in the mood for total comfort food, like you are super pumped that winter is coming and all you can envision is snowflakes and fires and cozy, comforting meals, this is for you. And me.
I mean, it’s for us! You’re going to freak. Because we’re about to break down your new favorite fall recipe.
Today I’m partnering with Swanson to share this incredible butternut squash pot pie recipe with my favorite broth – Swanson Vegetable Broth! Swanson is a staple in my kitchen! And I just love to have the broth on hand because it’s so versatile. It adds so much flavor to everyday meals and, not to mention, makes meal prep easier.
Ohhh just let me tell you how flavorful the broth makes this pie.
It does double duty!
First, we take our starchy veggies and cook them in the vegetable broth so they soften a bit. This is a trick I learned from my friend Jenna way back in the day, and it’s a key component to a good pot pie recipe. Your veggies get super tender this way, without being overly mushy.
Then! It gets good. Then, we take the veggies and the broth they were cooked in, and stir it into the pot pie base to create the most flavorful filling EVER. Seriously. This Swanson Vegetable Broth is full of goodness and you won’t believe how delish it makes this base taste. It provides excellent flavor without overpowering the pot pie. And that’s key, since it’s packed with veggies!
When I make a pot pie, I always start with a sweet onion. Instead of using celery here, I used shredded brussels sprouts. Along with the butternut squash, golden potatoes, carrots and sage, we have a one-way ticket to flavor town. The Swanson Vegetable Broth pulls the whole dish together. It creates an easy sauce for the filling where all the veg can hang out and party.
Sounds amazing, right?
Now the topping? The crust is straight-up irresistible. Puff pastry is the only thing I use on my pot pies – this should come as no surprise given my serious aversion to pie crust. One of the reasons I love puff pastry is because of the layers. Stick a spoon down in there and hear the crunch – it’s like ASMR for your tastebuds.
I also love puff pastry for the topping because it’s lighter – which really counts in this otherwise rich dish. It’s flakey and delicious, yes, but it’s also light and airy on top of the saucy filling. Works so perfectly together!
For this puff pastry crust, brush it with egg wash, then cover it in fresh sage leaves. And a sliiiiightly heavy handed sprinkle of parmesan (which is the only kind, right?). The sage crisps up in the oven and adds something extra to the crust – like that fresh fall taste that only sage can bring.
The whole mix of flavors – all the warming, fall vegetables in the silky filling, topped with the crust, is the ultimate comfort food. It’s fantastic.
Oh oh oh and guess what? So you probably know that my annual Thanksgiving leftover post is coming later this week. This would be a fabulous option to add in to your leftover repertoire, because if you’re really feeling it, you could always toss some turkey in with everything else. Winning! Yes I love it so much.
You must let me know once you try it.
Butternut Squash Pot Pie
Yield: 6 people
1 hr 20 mins
This butternut squash pot pie is loaded with squash, brussels sprouts, potatoes and carrots, topped with a flaky sage parmesan puff pastru crust!
- 3 cups cubed butternut squash
- 1 cup sliced carrots
- 1 cup chopped gold potatoes
- 6 cups Swanson Vegetable Broth
- 8 tablespoons unsalted butter
- 1 sweet onion, diced
- 1 cup shredded brussels sprouts
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh sage
- ½ cup flour
- ⅔ cup half and half
- 3 tablespoons finely grated parmesan cheese
- ¼ teaspoon fresh ground nutmeg
- 1 sheet prepared puff pastry
- 1 egg + 1 teaspoon water, lightly beaten
- 1 bunch of fresh sage leaves
- 3 tablespoons finely grated parmesan cheese
Preheat the oven to 425 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
Fill a saucepan with the squash, carrots and potatoes. Pour the Swanson Vegetable Broth over top. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the vegetables are tender. Place a strainer over a large bowl and pour the vegetables into the strainer, catching the broth in the bowl. We will use the broth to stir into the base!
While the veggies are simmering in the broth, heat a large pot over medium heat and add the butter. Stir in the onion, brussels sprouts, garlic, salt and pepper. Stir in the sage. Cook, stirring often, until the onions and brussels soften, about 5 minutes. Stir in the flour to create a roux. Cook, stirring often, for 2 to 3 more minutes, until the flour becomes slightly golden and smells fragrant.
Slowly stream in the Swanson Vegetable Broth, stirring the entire time, so the filling thickens as you stir. Add the vegetables into the pot. Cook, stirring often, for 5 or 6 minutes until the base is thickened. Stir in the half and half, parmesan and nutmeg. Taste the mixture and season it with more salt and pepper if necessary.
Pour the filling into the baking dish. Layer the puff pastry over top. Beat together the egg and water in a bowl, then brush it all over the pastry. Press the sage leaves into the pastry and sprinkle with parmesan. Use a sharp knife to cut slits in the puff pastry so the steam escapes.
Bake the puff pastry for 30 to 35 minutes, or until the pastry is puffed and golden and the filling is bubbly underneath. Let cool slightly before serving!
Just want to dive on in.