BUTTERNUT SQUASH AND LENTIL VEGETARIAN POT PIE
A hearty vegetarian pot pie filled with sweet and nutty butternut squash and earthy lentils. Perfect for a cool fall evening.Yield 2 (5x2 inch) pot pies
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 55m
Number Of Ingredients 17
Steps:
- In a small saucepan, combine lentils and water. Cover and bring to a boil. Reduce heat and simmer 10-15 min, until lentils are just barely tender. Remove from heat.
- While the lentils are cooking mix flour and salt in the bowl of your food processor. Process to mix.
- Add butter and pulse until evenly distributed in small chunks.
- Add sour cream and pulse until combined.
- Add water, one Tbsp at a time, pulsing after each addition, just until the crust dough becomes sticky enough that it will hold together without crumbling or tearing when pressed. (It took 2 Tbsp for us.)
- Remove the dough from the processor and press into a ball. Wrap with plastic wrap and chill while continuing on with the filling.
- Preheat oven to 400F.
- In a large, non-stick frying pan, heat onions until they begin to soften (4-5 min). (If they begin to stick add 1 Tbsp water.)
- Add squash to the onions and continue to cook 5-7 min, until the squash begins to soften.
- Add flour and seasonings. Stir until combined.
- Pour in vegetable broth and wine. Mix well, scraping the bottom to deglaze any stuck bits. Bring mixture to a simmer.
- Add warm lentils (along with any extra water) and give the mixture a bit stir.
- Place your casserole dish(es) on a foil, lined baking sheet.
- Ladle filling into your casserole dishes.
- Take the pie crust ball from the fridge and roll out, on a lightly floured surface, to about a 1/8 inch thick. (It should be approximately a 10-11" round.) Cut out the shape you need for your top crust and cut some vent holes. (This is easier to at least start while the crust is not over top of a soft filling.)
- Spray the top edge of your casserole dish with cooking spray, so your crust doesn't stick.
- Gently, using a spatula or bench knife, move the crust to top filling. (You can gently make adjustments to your vent holes or decorations now.) Crimp edges if desired.
- Bake pies for 25-30 min, until the crust is golden and you can hear the filling bubbling.
- Let stand 5 minutes to cool and absorb any excess moisture before serving.
Nutrition Facts : Calories 369 kcal, Carbohydrate 61.4 g, Protein 12.7 g, Fat 8.1 g, SaturatedFat 4.6 g, Cholesterol 18 mg, Sodium 636 mg, Fiber 11.9 g, Sugar 5 g, ServingSize 1 serving
VEGETARIAN SHEPHERD'S PIE
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)
Provided by Samantha Seneviratne
Categories dinner, casseroles, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
- Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
- Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
- Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
GOLDEN SQUASH PIE
Whether you take this yummy pie to a party or potluck, be prepare to share the recipe. An alternative to pumpkin pie, it bakes up high and flavorful.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil. , Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 349mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
LENTIL AND GOLDEN SQUASH POT PIE
I received this recipe from a walking comrade on Walker-Tracker. It's really very good, and a lentil recipe that I am happy to add to my collection.
Provided by MsBindy
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large kettle, mix onions, garlic, and ginger.
- Coarsely crush the coriander, cumin, and cardamom with mortar and pestle (or run them through a blender to make a coarse powder).
- Add the spices to the onion mixture along with 1/4 cup water.
- Stir occasionally over med-high head until liquid evaporates and a brown film forms in the bottom of the pan, 10-12 minutes.
- Deglaze the pan by adding a little water and stir to loosen the brown bits.
- Repeat step, cooking mixture dry and deglazing, until onions are richly browned, about 2 more times.
- Sort, rinse and drain lentils; add them to pan along with broth.
- Bring to a boil; cover and simmer 10 minutes.
- While lentils are simmering, cut off peel and scoop seeds out of squash.
- Cut squash into 3/4-inch cubes, making about 1 quart.
- Add squash to pan; cover and simmer until lentils and squash are soft, about 15-20 minutes.
- Add salt and pepper to taste.
- Drain liquid from lentils and measure. Return no more than 3/4 cup liquid back to lentils. Pour mixture into a shallow 1 1/2 qt casserole. (If you are making ahead, you can cover and chill up to one day).
- On a floured board, roll pastry dough to match dimensions of casserole plus about an inch on all sides.
- Lay pastry rectangle over lentil mixture; folding excess pastry under and press dough firmly against casserole rim.
- Pinch dough to flute edges, and brush with beaten egg.
- Decoratively slash top.
- Bake in 400F oven for about 30 minutes (45 minutes if chilled).
Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 31, Sodium 19.2, Carbohydrate 24.8, Fiber 6.3, Sugar 4.2, Protein 5.8
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