Butternut Squash Pot Pie

Hi Sugar Bee readers!  I’m Rachel and I blog over at Birthing Me.  This is my first guest post and I’m excited (and nervous).  Thanks so much for having me, Mandy!

So who am I?  I’m an over-loved, under-slept mama to three wee ones, a wife, a birth doula and crafter.  I started my blog to document my journey to find myself through motherhood, birth work and crafting.  I try to keep it real on my blog.  My home is not a showroom (though I sometimes move a pile or two to snap a cute photo), my children are cute, but are not angels (unless bribed and even then there’s no guarantee), my marriage takes work (though it’s pretty darn good) and I am always learning (aren’t we all).

I’m excited to share my recipe for Butternut Squash Pot Pie.  I love fall.  I mean, what’s not to love – colorful leaves, crisp air, warm hot chocolate, cozy fires and delicious seasonal veggies.  Ahh, yummy fall veggies, my favorite of which is definitely butternut squash.  It’s beautiful to watch grow in the garden.  It has a great shelf life and it tastes like candy.  This recipe has only 7 ingredients and is quick and easy.  There’s a whole lotta comfort packed into this pie so it’s great to take to potlucks, new parents or those going through tough times.  Roasting the squash takes the most time, but it can be done the night before.

Butternut Squash Pot Pie (Vegetarian)
(click here for the printer friendly version)

1/2 of a small butternut squash (roasted and peeled, which can be done ahead of time)
1 (10.75 oz) can condensed cream of potato soup
1- 16 oz package frozen mixed vegetables (green beans, carrots, peas, corn)
1/2 cup milk
1/2 tsp dried thyme
1/4 tsp nutmeg
1 package of 2 refrigerated pie crusts

1.) I prefer to roast my butternut squash.  Preheat oven to 425.  Line baking sheet with foil and spray or butter foil.  Cut squash in half lengthwise and remove seeds.  Tip: If you have trouble cutting the squash you can microwave it for 5 minutes first.  Lay squash cut-side down and cook for approximately 45 minutes.

2.) While squash is roasting, steam the veggies just to thaw.

3.) In a medium size bowl combine veggies, potato soup, milk, thyme, nutmeg and pepper.

4.) Prepare pie crust according to instructions.

5.) Remove squash from oven and allow to cool a bit so you can handle it.  Remove skin and cube the squash.  Gently fold into the veggie mix.

6.) Preheat oven to 375.

7.) Pour veggie mix evenly into first pie crust.  Top with second pie crust.  Trim and crimp edges. Make slits in pie crust and embellish if you wish.  I embellished this pie, but truthfully I usually just poke fun holes that make a shape and we laugh about it once it’s baked.*  Bake at 375 for 40 minutes.  Allow to cool for about 10 minutes before serving.

 I like to serve with a spinach salad topped with feta and plum tomatoes, but whatever floats your boat.

*Tip: If you choose to embellish your crust you will want to cover your pie with foil in order to avoid burning the embellishment.  Put a slit in your foil.  Remove foil after about 30 minutes and cook for an additional 20 – 25.

This is a vegetarian pot pie and I promise that you will not miss the meat.  If you are worried about it just add some chicken.  I made two of these for a group dinner and cut up a rotisserie chicken and added it to one of the pies (trust me, you don’t want me cooking your meat).

I hope you will join me on my journey at Birthing Me!  Here are some of my posts that you might enjoy: