Photo: Priscilla Du Preez
Butternut Squash and Lentil Pot Pie
17 ingredients
20 min + 45 min
2
openrecipes
Fall pot pie!
Estimated Nutrition (whole recipe, rough)
969
Calories
25g
Protein
37g
Fat
130g
Carbs
Counts 10 of 15 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup red lentils
- 2 cups water
- 2 cups butternut squash, peeled and ½” cubed
- 1 tablespoon olive oil
- ½ cup onions
- 2 tablespoons whole wheat pastry flour
- 2 tablespoons white wine
- ¾ cup veggie broth
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon pepper
- Pie Crust:
- ¾ cup whole wheat pastry flour
- ⅛ teaspoon salt
- 4 tablespoons butter, chilled
- 1 oz cream cheese, chilled
- 2-4 tablespoons of ice water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes