Roasted Autumn Vegetable Pot Pies
Warm up your fall evenings with delicious Roasted Autumn Vegetable Pot Pies. This comforting dish features a medley of caramelized seasonal vegetables nestled in a flaky puff pastry crust, creating a delightful blend of flavors perfect for family dinners or cozy gatherings. Each bite offers a taste of autumn, making it an ideal centerpiece for any meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup butternut squash, peeled and diced
- 1 cup carrots, peeled and diced
- 1 cup parsnips, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 1 sheet puff pastry
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss butternut squash, carrots, parsnips, onion, and garlic on the baking sheet with olive oil, salt, and pepper.
- Roast the vegetables for 25-30 minutes until tender and caramelized.
- In a saucepan over medium heat, combine vegetable broth and thyme; bring to a simmer. Add cornstarch mixture until thickened.
- Spoon roasted vegetables into ramekins or one large pie dish; pour sauce over them. Cover with puff pastry and seal edges.
- Bake for an additional 20-25 minutes until golden brown and flaky.
Nutrition
- Serving Size: 1 pot pie (250g)
- Calories: 375
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg