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Butternut Squash and Lentil Pot Pie

Butternut Squash and Lentil Pot Pie

3 3 3 3 3 5
17
Recipe by
Naturally Ella Naturally Ella

Ingredients

  • 12 cup red lentils
  • 2 cups water
  • 2 cups butternut squash (peeled and 12 cubed)
  • 1 tbsp olive oil
  • 12 cup onions
  • 2 tbsps whole wheat pastry flour
  • 2 tbsps white wines
  • 1 cup broth (veggie)
  • 1 tsp dried rosemary
  • 12 tsp salt
  • 12 tsp pepper
  • pie crust
  • 34 cup whole wheat pastry (flour)
  • 18 tsp salt
  • 4 tbsps butter (chilled)
  • 1 oz cream cheese (chilled)
  • 3 tbsps ice water
Prep Time
20 min
Total Time
1 hr 5 min
Servings
2 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 610 Calories from Fat 320
% Daily Value *
Total Fat 36g 55%
Saturated Fat 18g 90%
Trans Fat
Cholesterol 75mg 25%
Sodium 1350mg 56%
Potassium 1090mg 31%
Total Carbohydrate 54g 18%
Dietary Fiber 19g 76%
Sugars 5g
Protein 19g
Vitamin A 270%
Vitamin C 50%
Calcium 15%
Iron 30%
* 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

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