Experimental Recipes

finding new ways to be creative

Butternut Squash Pot Pie

on April 4, 2015

Yields 1 vegan pot pie after 1-3 hours of work and 30-45 minutes of baking depending upon efficiency.

Pot PieIngredients:

  • 1 double-sized batch of pie crust, following the instructions on Crisco packaging (ingredients: Crisco, flour, water, salt), or any other pie crust dough big enough to line a large casserole dish with enough left over to cover the top.
  • 2 large apples, cored and cut into chunks
  • 5 large leaves of fresh basil
  • 1/3 cup Crisco vegetable shortening
  • 4 tsp olive oil
  • 2 cups fresh green beans, snapped into 1/2-inch pieces
  • 1/2 onion, diced into small pieces
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1 small sweet potato, diced into small pieces
  • 1 carrot, sliced into rounds
  • 1 medium butternut squash, peeled, cut into 1-inch cubes
  • 2 tablespoons garlic, minced
  • 1/2 cup water

Directions:

  1. Blend together apples and basil.
  2. Melt vegetable shortening with olive oil in a large saucepan over medium heat. As it melts, lightly grease a deep casserole dish and line with about 3/4 of crust dough. Roll remaining dough into a shape which will fit the top of the casserole dish.
  3. Saute onions and green beans in hot fats for 2 minutes. Blend in flour and salt.
  4. Stir apple mixture into pan. Bring a pot of water to boil.
  5. Preheat oven to 400F/204C. Stir sauce mixture until thickened.
  6. In boiling water, boil sweet potatoes and carrots for 5 minutes, or until they just begin to soften. Add butternut squash for final 1-2 minutes. Drain.
  7. Stir sweet potatoes, carrots, and butternut squash into saucepan mixture.
  8. Add garlic and water. Mix well. Move to crust-lined casserole dish.
    Pot Pie Filling
  9. Cover casserole with prepared crust dough. Pinch to seal edges. Decorate as desired. Cut slits to allow steam to escape.
    Raw Pot Pie
  10. Bake at 400F/204C for 30-45 minutes, until crust is browned.
  11. Allow to cool at least 5 minutes before serving.
    Pot Pie Slice

Tips and Notes:

  • In Step 1, add a little water if necessary, perhaps 1-3 tablespoons.
  • In Step 8, add more water for a runnier casserole, and less for a thicker filling.

4 responses to “Butternut Squash Pot Pie

  1. aspoonfulofnature says:

    sounds delicious!! is that an english tradition?? I see it everywhere lately

    https://aspoonfulofnature.wordpress.com/

    • R. Oranger says:

      Do you mean pot pies in general, or butternut squash pot pie in particular? I made this one up on the spot last night with ingredients I had on hand. I do think you are right that pot pies come from Great Britain, but I’m not entirely sure.

      • aspoonfulofnature says:

        I mean pot pies!! ahha I’ve seen a lot of récipes recently and I’d never heard of them before so I thought it was an easter english tradition… thanks for your answer 🙂

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