Sweet Potato Butternut Squash Pot Pit

Valentine’s weekend has come to and end (booooo) and the snowfall covered Denver in a powdery, white layer overnight. So, while it’s back-to-real-life and a joyous, relaxed weekend with my babe, the fresh snow makes this Monday morning a leisurely one. Luckily, I’m not in a rush to get anywhere today, I can relax on the couch and watch the snowfall out the windows.

A day like today prompts a craving for comfort food and warmth, comfort food such as a pot pie or a big bowl of soup, accompanied by hot chocolate, big blankets, and fuzzy socks. I’d like to pretend that today is a weekend day, a snow day, and have all of these things.

I made these Sweet Potato/Butternut Squash Pot Pies about a week ago, and haven’t had time to share the recipe on the blog until today. Today ends up being the most appropriate day to share, in my opinion because: snow. I got my inspiration for this recipe from a package of butternut squash ravioli. I was all like “butternut squash in a pot pie would be even more amazing than inside this little ravioli” ….and voila.

a {vegan} Sweet Potato Butternut Squash Pot Pie recipe
  • 2 sweet potatoes, peeled and chopped into small cubes
  • 1 butternut squash, peeled and chopped into small cubes
  • 2 cups brussels sprouts, chopped
  • ¼ cup flour
  • 1 cup water
  • 1¼ cup vegan cream
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon coconut oil
  • salt & pepper to taste
  1. Pre-heat oven to 350 degrees.
  2. In a large skillet, sauté the brussels sprouts, sweet potato cubes, and butternut squash cubes in coconut oil until fragrant, about 5 mins. Add seasonings and sauté for another minute or so.
  3. Add the cream, water, brown sugar, and flour. Turn heat to medium and allow to cook until the mixture has thickened.
  4. Make the pie crust (recipe listed below) and gently lay the crust over the pie baking dish(es)**, gently form the edges with your fingers. The crust should extend to the top of the baking dish.
  5. Add the filling to the dish(es) then cover with another layer of pie crust. Use your fingers to crimp the top layer of crust to the bottom layer. Poke a few holes in the crust with a fork or knife.
  6. Bake the pie(s) for about 20-25 minutes or until the crust has browned slightly.
  7. Let cool slightly before serving, the pies get hot!!
**You can make one large pot pie, or several small pot pies, it's your choice. I like to make my pot pies in 6' x 6' baking dishes.
pie crust
  • 1 heaping cup unbleached all-purpose flour
1/2 teaspoon salt
  • 6 tablespoon cold non-dairy butter
  • 3-6 tablespoons cold water
  1. Mix salt and flour together, then cut butter into the flour mixture with a fork or pastry cutter until well blended.
  2. Add enough water to allow the dough to scrape away from the bowl, usually about 3-5 tablespoons.
  3. Remove the mixture from the bowl, and mold together with your hands on a well-floured surface. Form into a 1-inch thick disc and then roll out in to a shape that will fit your baking dish(es), adding more flour if it's sticky.

 I hope you enjoy this recipe as much as I did, it’s mostly sweet from the sweet potatoes and butternut squash, with just enough savory from the brussels sprouts and rosemary. 

Also, it warms up well so make extra!!

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