BUTTERNUT SQUASH AND LENTIL VEGETARIAN POT PIE
A hearty vegetarian pot pie filled with sweet and nutty butternut squash and earthy lentils. Perfect for a cool fall evening.Yield 2 (5x2 inch) pot pies
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 55m
Number Of Ingredients 17
Steps:
- In a small saucepan, combine lentils and water. Cover and bring to a boil. Reduce heat and simmer 10-15 min, until lentils are just barely tender. Remove from heat.
- While the lentils are cooking mix flour and salt in the bowl of your food processor. Process to mix.
- Add butter and pulse until evenly distributed in small chunks.
- Add sour cream and pulse until combined.
- Add water, one Tbsp at a time, pulsing after each addition, just until the crust dough becomes sticky enough that it will hold together without crumbling or tearing when pressed. (It took 2 Tbsp for us.)
- Remove the dough from the processor and press into a ball. Wrap with plastic wrap and chill while continuing on with the filling.
- Preheat oven to 400F.
- In a large, non-stick frying pan, heat onions until they begin to soften (4-5 min). (If they begin to stick add 1 Tbsp water.)
- Add squash to the onions and continue to cook 5-7 min, until the squash begins to soften.
- Add flour and seasonings. Stir until combined.
- Pour in vegetable broth and wine. Mix well, scraping the bottom to deglaze any stuck bits. Bring mixture to a simmer.
- Add warm lentils (along with any extra water) and give the mixture a bit stir.
- Place your casserole dish(es) on a foil, lined baking sheet.
- Ladle filling into your casserole dishes.
- Take the pie crust ball from the fridge and roll out, on a lightly floured surface, to about a 1/8 inch thick. (It should be approximately a 10-11" round.) Cut out the shape you need for your top crust and cut some vent holes. (This is easier to at least start while the crust is not over top of a soft filling.)
- Spray the top edge of your casserole dish with cooking spray, so your crust doesn't stick.
- Gently, using a spatula or bench knife, move the crust to top filling. (You can gently make adjustments to your vent holes or decorations now.) Crimp edges if desired.
- Bake pies for 25-30 min, until the crust is golden and you can hear the filling bubbling.
- Let stand 5 minutes to cool and absorb any excess moisture before serving.
Nutrition Facts : Calories 369 kcal, Carbohydrate 61.4 g, Protein 12.7 g, Fat 8.1 g, SaturatedFat 4.6 g, Cholesterol 18 mg, Sodium 636 mg, Fiber 11.9 g, Sugar 5 g, ServingSize 1 serving
BUTTERNUT SQUASH AND LENTIL POT PIE
Provided by Erin Alderson
Time 1h5m
Yield 2
Number Of Ingredients 17
Steps:
- In a food processor (or a medium bowl) combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. Once butter and cream cheese are in pea size pieces, pulse in 1/4 cup of water until dough begins to come together (adding a 1 tablespoon of water extra as needed.) Remove from food processor and shape into a disc (without handling the dough too much.) Wrap in plastic and place in refrigerator.
- Preheat oven to 400˚.
- Combine lentils and 2 cups of water together in a pot. Bring to a boil, reduce to a simmer and let cook until lentils have softened and most of the water has been soaked up. Set aside.
- In another pot, heat olive oil of medium-low. Cook onions until they become fragrant and translucent, about 4-5 minutes. Stir in butternut squash and continue to cook for five more minutes or until butternut squash begins to soften. Next, add in rosemary and flour, stirring so that the flour covers the butternut squash and onion mixture.
- Pour in white wine and loosen anything that may have stuck to the bottom of the pan. Finally, stir in cooked lentils and veggie broth. Bring to a boil and stir for one minute then remove from heat and pour into a small casserole dish (mine was about 4".)
- On a floured surface, roll out dough and you can use the dough as is and crimp it over the entire pot pie. The dough can also be cut with cookie cutters and places on top of the pot pie.
- Brush pie crust with olive oil and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
BUTTERNUT SQUASH STEW WITH BEEF AND LENTILS
I personally hate butternut squash. My hubby loves it, and begged me for ages to find a way to cook it that I could enjoy. After many trials, this stew has stuck as a family favorite!
Provided by Stephanie Kilmon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 18
Number Of Ingredients 16
Steps:
- Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
- At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
- While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
- Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
- Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.
Nutrition Facts : Calories 154 calories, Carbohydrate 20.5 g, Cholesterol 11.4 mg, Fat 4.9 g, Fiber 5.4 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 293.8 mg, Sugar 2.7 g
BUTTERNUT SQUASH AND LENTIL POT PIE- NATURALLY ELLA
Categories Dinner
Number Of Ingredients 17
Steps:
- In a food processor (or a medium bowl) combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. Once butter and cream cheese are in pea size pieces, pulse in ¼ cup of water until dough begins to come together (adding a 1 tablespoon of water extra as needed.) Remove from food processor and shape into a disc (without handling the dough too much.) Wrap in plastic and place in refrigerator. Preheat oven to 400Ë. Combine lentils and 2 cups of water together in a pot. Bring to a boil, reduce to a simmer and let cook until lentils have softened and most of the water has been soaked up. Set aside. In another pot, heat olive oil of medium-low. Cook onions until they become fragrant and translucent, about 4-5 minutes. Stir in butternut squash and continue to cook for five more minutes or until butternut squash begins to soften. Next, add in rosemary and flour, stirring so that the flour covers the butternut squash and onion mixture. Pour in white wine and loosen anything that may have stuck to the bottom of the pan. Finally, stir in cooked lentils and veggie broth. Bring to a boil and stir for one minute then remove from heat and pour into a small casserole dish (mine was about 4".) On a floured surface, roll out dough and you can use the dough as is and crimp it over the entire pot pie. The dough can also be cut with cookie cutters and places on top of the pot pie. Brush pie crust with olive oil and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER
A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.
Provided by Heather
Categories Soups, Stews and Chili Recipes Stews
Time 2h50m
Yield 6
Number Of Ingredients 13
Steps:
- Turn a slow cooker on High.
- Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
- Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g
More about "butternut squash and lentil pot pie naturally ella recipes"
BUTTERNUT SQUASH AND LENTIL POT PIE | NATURALLY ELLA
From mastercook.com
EASY BUTTERNUT SQUASH RECIPE WITH LENTILS AND QUINOA
From themediterraneandish.com
LENTIL BUTTERNUT SQUASH CURRY RECIPE (VEGAN RECIPE)
From easycookingwithmolly.com
THE BEST LENTIL AND BUTTERNUT SQUASH CHILI - LITTLE BROKEN
From littlebroken.com
BUTTERNUT SQUASH LENTIL PIE - JOYOUS HEALTH
From joyoushealth.com
BUTTERNUT SQUASH AND LENTIL POT PIE | TASTY KITCHEN: A …
From tastykitchen.com
EASY LENTIL CURRY WITH BUTTERNUT SQUASH | BEST BUTTERNUT …
From blessthismessplease.com
BUTTERNUT SQUASH AND LENTIL DAL - SWEET SIMPLE MASALA
From sweetsimplemasala.com
BUTTERNUT SQUASH DAL (INSTANT POT & STOVETOP) - INDIAN VEGGIE …
From indianveggiedelight.com
CREAMY SQUASH AND PUY LENTIL PIE - KATY BESKOW
From katybeskow.com
BUTTERNUT SQUASH AND LENTIL POT PIE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
VEGETABLE POT PIE WITH BUTTERNUT SQUASH | FEASTING AT HOME
From feastingathome.com
BUTTERNUT SQUASH AND LENTIL POT PIE | NATURALLY. | RECIPE | POT PIES ...
From pinterest.ca
RECIPES · DELICIOUSLY ELLA
From deliciouslyella.com
BUTTERNUT SQUASH AND LENTIL POT PIE | NATURALLY. | RECIPE
From pinterest.ca
BUTTERNUT SQUASH AND LENTIL POT PIE | NATURALLY.
From pinterest.com
INSTANT POT CHICKEN WITH LENTILS AND BUTTERNUT SQUASH
From americastestkitchen.com
BUTTERNUT SQUASH AND LENTIL POT PIE | NATURALLY. | RECIPE
From pinterest.co.uk
LOADED BUTTERNUT SQUASH POT PIE — PUNCHFORK
From punchfork.com
LENTILS WITH BUTTERNUT SQUASH - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
LENTIL AND GOLDEN SQUASH POT PIE RECIPE - WEBETUTORIAL
From webetutorial.com
BUTTERNUT SQUASH AND LENTIL POT PIE | NATURALLY. | RECIPE | POT PIES ...
From pinterest.de
KNORR'S BUTTERNUT SQUASH AND LENTIL ONE-POT RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
COOKING WITH ELLA – LENTIL & BUTTERNUT SQUASH DAHL
From laurenschwaiger.com
LENTIL LOAF WITH BUTTERNUT SQUASH - DARN GOOD VEGGIES
From darngoodveggies.com
BUTTERNUT SQUASH AND LENTIL POT PIE - YUMMI RECIPES
From yummirecipes.blogspot.com
BUTTERNUT SQUASH AND LENTILS RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
LENTIL POT PIE - EVERYDAY PIE
From everydaypie.com
BUTTERNUT SQUASH & LENTIL SHEPHERD'S PIE - VEGAN IN LOVE
From veganinlove.com
CREAMY LENTIL STUFFED BUTTERNUT SQUASH - RAINBOW PLANT LIFE
From rainbowplantlife.com
BUTTERNUT SQUASH AND LENTIL STEW - WHOLEHEARTED VEGAN
From wholeheartedvegan.com
VEGAN BUTTERNUT AND LENTIL LASAGNA - TRADITIONAL PLANT-BASED …
From traditionalplantbasedcooking.com
VEGETARIAN BUTTERNUT SQUASH LENTIL LASAGNA - WHERE IS MY SPOON
From whereismyspoon.co
MEATLESS MONDAY: BUTTERNUT SQUASH AND LENTIL POT PIE
From jennycreates.com
BUTTERNUT SQUASH AND LENTIL STEW - SUPPER WITH MICHELLE
From supperwithmichelle.com
ROASTED BUTTERNUT SQUASH WITH LENTILS - RECIPES - SUR LE PLAT
From surleplat.com
EASY VEGAN LENTIL CHILI W/ BUTTERNUT SQUASH - GOOD EATINGS
From goodeatings.com
BUTTERNUT SQUASH LENTIL PIE RECIPE | SIDECHEF
From sidechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love