Description

Loaded Butternut Squash Pot Pie is the ultimate comfort food for autumn. This hearty dish features a flaky, golden crust filled with creamy butternut squash, fresh herbs, and melted cheese. Perfect for family dinners or festive gatherings, each bite is a delightful blend of flavors that will warm your soul. Easy to make and visually stunning, this pot pie is sure to impress your guests and become a staple at your table.

Ingredients

Scale

2 cups butternut squash (peeled and diced)
1 pie crust (store-bought or homemade)
1 cup low-sodium vegetable broth
1 cup sharp cheddar cheese (shredded)
1 medium onion (diced)
3 cloves garlic (minced)
1 tsp fresh thyme (chopped)
1 tsp fresh sage (chopped)
½ cup heavy cream (or coconut milk for vegan option)
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Heat olive oil in a skillet over medium heat. Sauté onions and garlic until golden brown.
Add the diced butternut squash, thyme, and sage; cook for about 10 minutes.
Pour in vegetable broth and heavy cream; simmer until slightly thickened (10–15 minutes). Season with salt and pepper.
Roll out the pie crust into a baking dish. Fill with the butternut mixture and top with another layer of crust; seal edges.
Bake for 30–35 minutes or until golden brown. Let cool slightly before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 8g
Cholesterol: 40mg

Keywords: - For added depth, roast the butternut squash before dicing. - Substitute sweet potatoes for butternut squash if desired. - For a vegan option, use nutritional yeast instead of cheese and coconut milk instead of cream.