Description
A cozy celebration of autumn filled with caramelized root vegetables, creamy sauce, and a flaky puff pastry topping.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1 cup parsnips, peeled and sliced
- 1 cup sweet potatoes, peeled and cubed
- 1 1/2 cups brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) with the rack in the middle.
- In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until well-coated.
- Spread vegetables on a baking sheet and roast for 25–30 minutes until tender and caramelized, stirring halfway through.
- In a large pan, melt butter over medium heat. Add onion and garlic, cooking until translucent, about 5 minutes.
- Stir in flour, cooking for 1–2 minutes to eliminate raw taste.
- Gradually whisk in vegetable broth, simmering for about 3–4 minutes until thickened.
- Stir in heavy cream and roasted vegetables. Adjust seasoning to taste, then remove from heat.
- Roll out puff pastry and cut into rounds matching the tops of your bowls or ramekins.
- Divide the vegetable mixture into bowls and top with puff pastry, sealing the edges.
- Brush with beaten egg and bake for 20-25 minutes until golden brown.
- Allow to cool slightly before serving hot.
Notes
Serve with crusty bread or a simple salad to balance the richness. Feel free to experiment with different vegetables or topping variations.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 60mg
Keywords: pot pie, autumn recipe, comfort food, vegetarian pot pie, roasted vegetables