Description

These Roasted Autumn Vegetable Pot Pies feature a hearty medley of butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts, roasted to perfection with fresh herbs. The vegetables are then combined with a creamy, flavorful sauce and baked under a golden puff pastry crust, creating a comforting and delicious dish perfect for cool autumn evenings.

Ingredients

Scale

Roasted Vegetables

2 cups butternut squash, peeled and cubed
1 cup carrots, peeled and sliced
1 cup parsnips, peeled and sliced
1 cup sweet potatoes, peeled and cubed
1 1/2 cups brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped

Sauce and Assembly

1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups vegetable broth
1/2 cup heavy cream
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Roast the Vegetables: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Spread evenly on a baking sheet and roast for 25-30 minutes, until vegetables are tender and caramelized. Remove from oven and set aside.
Prepare the Sauce: In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
Make the Roux: Sprinkle flour over the onion and garlic mixture, stirring constantly for 2-3 minutes to cook out the raw flour taste. Slowly whisk in the vegetable broth and continue stirring to avoid lumps. Bring to a simmer, allowing the sauce to thicken, about 5 minutes.
Add Cream and Combine: Lower the heat and stir in the heavy cream. Add the roasted vegetables to the sauce, combining gently to coat the vegetables evenly. Remove from heat.
Assemble the Pot Pies: Transfer the vegetable mixture into individual ramekins or a large oven-safe dish. Roll out the puff pastry to cover the tops, trimming excess pastry as needed. Press the edges to seal and cut a few small slits on top for steam to escape. Brush the pastry with the beaten egg for a golden finish.
Bake: Place the assembled pot pies on a baking sheet and bake in the preheated oven at 400°F (200°C) for 20-25 minutes, or until the puff pastry is puffed and golden brown.
Serve: Allow the pot pies to cool for a few minutes before serving. Enjoy this warm, comforting dish that highlights the flavors of roasted autumn vegetables.

Notes

You can substitute heavy cream with coconut cream for a dairy-free version.
If puff pastry is not available, pie crust can be used as an alternative.
Feel free to add other autumn vegetables such as mushrooms or turnips for variation.
The prep time does not include thawing puff pastry; be sure to thaw it properly before assembly.
These pot pies can be made in advance and baked just before serving for convenience.

Keywords: autumn vegetable pot pie, roasted vegetables, puff pastry, comfort food, vegetarian pot pie, fall recipe