Amazing Roasted Autumn Vegetable Pot Pies in 1 Hour You’ll Love
A flavorful and comforting dish, perfect for autumn.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups diced butternut squash
- 2 cups chopped carrots
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup vegetable broth
- 1 sheet puff pastry
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, carrots, onions, garlic, thyme, rosemary, salt, and pepper.
- Pour the vegetable broth over the mixture and stir to combine.
- Transfer the mixture to a baking dish and cover with puff pastry.
- Cut slits in the pastry to allow steam to escape.
- Bake for 30 minutes or until the pastry is golden brown.
Notes
- For a vegetarian option, ensure your broth is vegetable-based.
- Feel free to add any other seasonal vegetables you enjoy.
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegetable pot pies, autumn recipes, comfort food