Butternut Squash And Lentil Pot Pie Recipes

BUTTERNUT SQUASH AND LENTIL VEGETARIAN POT PIE

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.

BUTTERNUT SQUASH AND LENTIL POT PIE

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.