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Roasted Autumn Vegetable Pot Pies: Easy Comfort Food to Savor

Roasted Autumn Vegetable Pot Pies
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Enjoy the warmth and comfort of these delicious roasted autumn vegetable pot pies, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups butternut squash, diced
  • 1 cup carrots, sliced
  • 1 cup parsnips, diced
  • 1 cup mushrooms, sliced
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon flour
  • 2 cups vegetable broth
  • 1 sheet puff pastry

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss together the diced butternut squash, sliced carrots, diced parsnips, sliced mushrooms, and chopped onion with olive oil, thyme, rosemary, salt, and pepper.
  3. Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes or until tender.
  4. Sprinkle flour over roasted vegetables and stir in vegetable broth. Allow to simmer until thickened.
  5. Transfer the mixture to a pie dish.
  6. Cover with puff pastry, seal the edges, and make a few slits on top for steam to escape.
  7. Bake for 25-30 minutes or until pastry is golden brown.

Notes

  • For a richer flavor, consider adding a splash of white wine to the vegetables before simmering.

Nutrition

Find it online: https://www.superfoodscribe.com/roasted-autumn-vegetable-pot-pies-easy-comfort-food-to-savor/