[This post is sponsored by Swanson. I’m excited to partner with them to share delicious recipes — their broth is a staple in my kitchen.]
Okay friends — this butternut squash pot pie is where it’s at.
If you’re craving true comfort food — thinking of cozy evenings, snowflakes, fireside meals — this is for you. It’s for me, too. We’re about to break down a new favorite fall recipe that’s warm, savory and satisfying.
I’m partnering with Swanson to make this butternut squash pot pie using Swanson Vegetable Broth. I keep that broth on hand because it’s versatile and adds big flavor to everyday dishes while making meal prep easier.
How the broth elevates this pie
First, I cook the starchy vegetables in vegetable broth until just tender. That technique, which I learned from a friend long ago, softens veggies without turning them mushy. Then I reserve the broth and stir it into the pot pie base so the filling becomes deeply flavored. The broth brings savory depth without overpowering the vegetable-forward filling.
When I build the filling I start with a sweet onion, and instead of celery I use shredded Brussels sprouts. Along with cubed butternut squash, golden potatoes, carrots and fresh sage, the flavor is incredible. The broth helps form a silky sauce where all the vegetables can mingle.
The topping — flaky and simple
I always use puff pastry for pot pies because the layers create a crisp, buttery top that’s a joy to cut through. Puff pastry is lighter than a traditional pie crust, which balances the rich filling nicely. For this pie I brush the pastry with egg wash, press fresh sage leaves into it and sprinkle it with grated Parmesan. The sage crisps in the oven and adds a lovely fall aroma and flavor.
The combination of warming vegetables in a silky, savory filling topped with a flaky sage-Parmesan puff pastry is ultimate comfort food. It’s perfect for a chilly night and also makes a great way to use Thanksgiving leftovers — toss in shredded turkey if you like.
Please tell me what you think if you try it.
Butternut Squash Pot Pie
Loaded Butternut Squash Pot Pie
6 people
45 mins
35 mins
1 hr 20 mins
Ingredients
Filling
- 3 cups cubed butternut squash
- 1 cup sliced carrots
- 1 cup chopped gold potatoes
- 6 cups Swanson Vegetable Broth
- 8 tablespoons unsalted butter
- 1 sweet onion, diced
- 1 cup shredded Brussels sprouts
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh sage
- ½ cup flour
- ⅔ cup half and half
- 3 tablespoons finely grated Parmesan cheese
- ¼ teaspoon fresh ground nutmeg
Crust
- 1 sheet prepared puff pastry
- 1 egg + 1 teaspoon water, lightly beaten
- 1 bunch fresh sage leaves
- 3 tablespoons finely grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Spray a 9×13-inch baking dish with nonstick spray.
- Place the squash, carrots and potatoes in a saucepan and pour the Swanson Vegetable Broth over them. Bring to a simmer and cook 10–15 minutes, until vegetables are tender. Strain the vegetables into a colander set over a large bowl and reserve the broth for the filling.
- Meanwhile, heat a large pot over medium and add the butter. Stir in the onion, Brussels sprouts, garlic, salt and pepper. Add the sage and cook, stirring often, until the onions and Brussels soften, about 5 minutes. Stir in the flour to form a roux and cook 2–3 minutes until lightly golden and fragrant.
- Slowly stream in the reserved Swanson Vegetable Broth while stirring, allowing the base to thicken. Add the strained vegetables and cook 5–6 minutes until the filling is thickened. Stir in the half and half, Parmesan and nutmeg. Taste and adjust seasoning as needed.
- Pour the filling into the prepared baking dish. Layer the puff pastry over the top. Mix the egg with the water and brush it over the pastry. Press sage leaves into the pastry and sprinkle with Parmesan. Cut a few slits in the pastry to release steam.
- Bake 30–35 minutes, or until the pastry is puffed and golden and the filling is bubbling. Let cool slightly before serving.
Did you make this recipe?
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Just want to dive right in.