Lentil Pot Pie with Butternut Squash: A Hearty, Cozy Comfort Dish

Imagine digging into a warm, flaky pot pie on a chilly evening, the golden puff pastry giving way to a creamy, hearty filling packed with tender butternut squash, earthy lentils, and vibrant kale. Lentil pot pie with butternut squash is a dish that feels like a hug in food form, perfect for cozy family dinners, holiday gatherings, or even meal prep for the week ahead.

This recipe is not only delicious but also vegetarian and easily adaptable for vegan diets. The combination of nutrient-rich vegetables, protein-packed lentils, and the indulgent puff pastry crust makes it a wholesome meal that’s as satisfying as it is flavorful.

Let’s dive into everything you need to know to make this incredible lentil pot pie with butternut squash!

What Is Lentil Pot Pie with Butternut Squash?

Lentil pot pie with butternut squash is a hearty, savory dish that combines roasted vegetables, creamy broth, and protein-rich lentils, all topped with a golden puff pastry crust. It’s the ultimate plant-based comfort food that offers a delightful balance of flavors and textures.

This dish is incredibly versatile. You can substitute different winter squashes, use your favorite vegetables, or even add frozen peas for a pop of sweetness. It’s the kind of recipe that brings warmth to your table and smiles to everyone’s faces.

Why You’ll Love This Recipe

• Comforting and Filling: A warm, hearty meal that’s perfect for colder months.
• Nutrient-Packed: Full of fiber, vitamins, and protein from lentils, squash, and kale.
• Vegetarian-Friendly: Easily made vegan with simple substitutions.
• Versatile: Customize the ingredients to match your taste or what you have on hand.
• Elegant and Impressive: A stunning dish that’s perfect for dinner parties or holidays.

Ingredients for Lentil Pot Pie with Butternut Squash

Main Ingredients

Ingredient	Quantity
Butternut squash (peeled, cubed)	2 lbs (about 6 cups)
Parsnip (diced)	1 large
Carrot (diced)	1 large
Olive oil	1–2 tablespoons
Salt and pepper	¼ teaspoon each
Olive oil (or butter)	3 tablespoons
Onion (diced, or substitute leeks)	1
Garlic (rough chopped)	4–6 cloves
Fresh sage (chopped)	1 tablespoon
Celery (chopped)	1 cup
Flour	3 tablespoons
Veggie broth (warm, flavorful)	1½ cups
Almond milk (or soy/oat/regular)	1 cup
Salt	½ teaspoon
Pepper	½ teaspoon
Lacinato kale (chopped)	1 big handful
Cooked lentils (or frozen peas)	1 cup
Nutmeg	A pinch
Puff pastry (thawed)	1 sheet (~250g)
Olive oil (or egg wash for non-vegan)	For brushing

How to Make Lentil Pot Pie with Butternut Squash

Step 1: Roast the Vegetables

1. Preheat your oven to 425°F (220°C).
2. Toss the cubed butternut squash, parsnip, and carrot with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast for 25–30 minutes, stirring halfway, until tender and slightly caramelized.

Step 2: Prepare the Filling Base

1. While the vegetables roast, heat 3 tablespoons of olive oil (or butter) in a large skillet over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until softened.
3. Stir in the chopped garlic, sage, and celery. Cook for another 2 minutes, until fragrant.

Step 3: Create the Creamy Sauce

1. Sprinkle the flour over the onion mixture and stir well, cooking for 1–2 minutes to remove the raw flour taste.
2. Gradually whisk in the warm veggie broth, followed by the almond milk. Continue stirring until the mixture thickens into a creamy sauce.
3. Season with salt, pepper, and a pinch of nutmeg for added warmth.

Step 4: Combine the Filling

1. Add the roasted vegetables to the creamy sauce, stirring to coat evenly.
2. Fold in the chopped kale and cooked lentils (or peas). Let the mixture simmer for 2–3 minutes until the kale wilts.
3. Taste and adjust seasoning as needed.

Step 5: Assemble the Pot Pie

1. Preheat your oven to 400°F (200°C) if it has cooled.
2. Transfer the vegetable filling into a deep, oven-safe pie dish or casserole dish.
3. Lay the puff pastry sheet over the top, trimming any excess. Press the edges down gently to seal, and make a few small slits in the center to allow steam to escape.
4. Brush the top with olive oil (or egg wash if not vegan) for a golden, shiny crust.

Step 6: Bake the Pot Pie

1. Place the assembled pot pie in the oven and bake for 20–25 minutes, or until the puff pastry is golden brown and crisp.
2. Let the pot pie rest for 5 minutes before serving to allow the filling to settle.

Tips for the Perfect Lentil Pot Pie with Butternut Squash

1. Use Fresh Ingredients: Fresh sage, kale, and squash enhance the flavor significantly.
2. Don’t Overcrowd the Pan: Spread the veggies in a single layer to ensure even roasting.
3. Thaw the Puff Pastry: Let it thaw properly before using to avoid tearing or uneven cooking.
4. Adjust Seasoning: Taste as you go to make sure the filling is flavorful and balanced.
5. Let It Rest: Allow the pot pie to cool slightly before serving to help the filling thicken.

Flavor Variations and Substitutions

• Different Lentils: Use black caviar lentils, French green lentils, or brown lentils for a slightly different texture.
• Veggie Options: Swap parsnips for potatoes, add mushrooms, or throw in diced fennel for extra flavor.
• Cheesy Topping: Add a sprinkle of grated Parmesan or vegan cheese under the puff pastry for added richness.
• Gluten-Free: Use a gluten-free puff pastry and substitute the flour with cornstarch or gluten-free flour.

Nutritional Information (Per Serving)

• Calories: 360
• Protein: 9g
• Fat: 17g
• Carbohydrates: 42g
• Fiber: 7g
• Sugar: 4g

Serving Suggestions

• Side Dishes: Serve with a crisp green salad or roasted Brussels sprouts for a balanced meal.
• Bread: Pair with a crusty baguette or soft dinner rolls for dipping.
• Beverages: Enjoy with a glass of white wine or a warming herbal tea.

FAQs About Lentil Pot Pie with Butternut Squash

Q1: Can I make this dish vegan?
Yes! Use olive oil instead of butter, almond milk, and skip the egg wash for the puff pastry.

Q2: Can I make this pot pie ahead of time?
Absolutely. Prepare the filling a day in advance, store it in the fridge, and assemble the pie just before baking.

Q3: Can I freeze leftovers?
Yes, freeze the fully baked pot pie in an airtight container for up to 3 months. Reheat in the oven for best results.

Q4: What can I substitute for kale?
Spinach, Swiss chard, or even collard greens work well as alternatives.

Q5: Can I use sweet potatoes instead of squash?
Of course! Sweet potatoes offer a similar texture with a slightly sweeter flavor.

Q6: How do I reheat the pot pie?
Reheat individual portions in the microwave or the entire pie in a 350°F oven until warmed through.

Final Thoughts: A Hearty and Wholesome Comfort Food

Lentil pot pie with butternut squash is a dish that brings warmth, comfort, and satisfaction to your table. With its golden puff pastry crust and creamy, veggie-packed filling, this recipe is perfect for cozy dinners, special occasions, or even meal prep.

So grab your ingredients, preheat your oven, and get ready to enjoy a dish that’s as nourishing as it is delicious. Your family and friends will thank you!

Print