Description
A comforting and hearty dish featuring roasted autumn vegetables encased in a flaky pie crust, perfect for warming your soul during the cooler months.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 cup carrots, sliced
- 1 cup parsnips, sliced
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the butternut squash, carrots, parsnips, and Brussels sprouts. Drizzle with olive oil, then sprinkle with salt, black pepper, thyme, rosemary, and garlic powder. Toss to coat the vegetables evenly.
- Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, in a small saucepan, heat the vegetable broth over medium heat. In a separate bowl, mix the cornstarch with water to create a slurry. Once the broth is simmering, stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat.
- Once the vegetables are done roasting, combine them with the thickened broth in a large bowl. Stir gently to combine.
- Roll out one pie crust and fit it into the bottom of four individual ramekins or a large pie dish. Fill with the vegetable mixture.
- Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
- Bake in the oven for 25-30 minutes, or until the crust is golden brown. Let cool for 5-10 minutes before serving.
Notes
- For a heartier dish, add cooked lentils or chickpeas to the vegetable filling.
- Experiment with different seasonal vegetables like sweet potatoes or kale for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg