Butternut Squash Pot Pie
Total Time
- 3 tbsp 45 mL Olive oil
- 1 cup 160 g Onion, diced
- 1 cup 130 g Carrot, diced
- 1 cup 100 g Celery, diced
- 2 cups 475 g Potato, peeled, diced
- 2 cups 265 g Parsnip peeled, diced
- 2 cups 400 g Butternut squash , peeled, seeded, diced
- 2 tbsp 35 g Garlic, chopped
- 1 tbsp 2.7 g Fresh thyme leaves
- 1 tsp 5 g Kosher salt
- ½ tsp 1.15 g Black pepper, ground
- 2 tbsp 28 g Unsalted butter
- 1 pouch (4 lb) 1 pouch (1.81 kg) Signature Harvest Butternut Squash
- 2 tsp 2.5 g Cornstarch
- 1 each 1 each Pepperidge Farms® Puff pastry, 5×5 square
- 1 each 1 each Egg, medium, lightly beaten
- In a large pot, sauté onions, carrots, celery, potatoes, parsnips, butternut squash and garlic for 3-4 minutes.
- Add herbs and butter. Cook for additional 3-4 minutes.
- Season with salt and pepper. Add Signature Harvest Butternut Soup and simmer for 5 minutes on low heat.
- Using cornstarch, make slurry. Add to thicken, set aside.
- Place 7 oz. of filling in large ramekins. Cover each with puff pastry, pinch edges so it seals the ramekin.
- Brush with a lightly beaten egg. Bake in 77°C (350°F) oven for 10 minutes, checking frequently to prevent burning. Serve immediately.
CCP: Heat to a minimum internal temperature of 74°C (165°F) for 1 minute.
CCP: Hold for hot service at 60°C (140°F) or higher until needed.
Nutrition Facts
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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