Description
These Roasted Autumn Vegetable Pot Pies are the perfect way to embrace the flavors of fall.
Ingredients
Scale
- 1 cup butternut squash, peeled and cubed
- ½ cup heavy cream
- 1 sheet puff pastry, thawed
- 1 large carrot, peeled and sliced
- ½ cup brussels sprouts, halved
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 parsnip, peeled and sliced
- 1 egg, beaten (for brushing)
- 1 garlic clove, minced
- 1 sweet potato, peeled and cubed
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon unsalted butter
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 1¼ cups vegetable broth
Instructions
- Begin your culinary adventure by preheating your oven to 400°F (200°C). In a mixing bowl, combine your cubed butternut squash, sliced carrots, parsnip, sweet potatoes, and halved brussels sprouts. Drizzle with olive oil and sprinkle with fresh thyme, rosemary, salt, and pepper. Toss to coat evenly and spread on a baking sheet. Roast for about 25–30 minutes until tender.
- While your vegetables are roasting, melt the unsalted butter in a skillet over medium heat. Add chopped onion and minced garlic, and sauté until the onion turns translucent, about 5 minutes. Sprinkle in the flour and cook for another 1–2 minutes. Gradually whisk in the vegetable broth and bring to a simmer to thicken. Stir in heavy cream and roasted vegetables.
- Roll out the thawed puff pastry to cover your ramekins. Fill each with the creamy vegetable mixture, seal with pastry, brush with beaten egg, and bake for 20–25 minutes until golden brown.
Notes
This recipe can easily be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 480 per serving
- Sodium: 400 mg
- Protein: 8 g