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Butternut Squash and Lentil Pot Pie

Butternut Squash and Lentil Pot Pie

1 1 1 1 1
230
Recipe by
Naturally Ella Naturally Ella

Ingredients

  • 1/2 cup red lentils
  • 2 cups water
  • 2 cups butternut squash (peeled and ½” cubed)
  • 1 tbsp olive oil
  • 1/2 cup onion
  • 2 tbsps whole wheat pastry flour
  • 2 tbsps white wine
  • 3/4 cup broth (veggie)
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pie crust
  • 3/4 cup whole wheat pastry flour
  • 1/8 tsp salt
  • 4 tbsps butter (chilled)
  • 1 oz cream cheese (chilled)
  • 4 tbsps ice water
Total Time
1 hr 25 min
Servings
2 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 800 Calories from Fat 330
% Daily Value *
Total Fat 37g 57%
Saturated Fat 18g 90%
Trans Fat
Cholesterol 80mg 27%
Sodium 1210mg 50%
Potassium 1270mg 36%
Total Carbohydrate 93g 31%
Dietary Fiber 20g 80%
Sugars 6g
Protein 25g
Vitamin A 320%
Vitamin C 60%
Calcium 15%
Iron 45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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