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.
- 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
- Pre-heat oven to 350 degrees.
- 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.
- Add the cream, water, brown sugar, and flour. Turn heat to medium and allow to cook until the mixture has thickened.
- 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.
- 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.
- Bake the pie(s) for about 20-25 minutes or until the crust has browned slightly.
- Let cool slightly before serving, the pies get hot!!
- 1 heaping cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoon cold non-dairy butter
- 3-6 tablespoons cold water
- Mix salt and flour together, then cut butter into the flour mixture with a fork or pastry cutter until well blended.
- Add enough water to allow the dough to scrape away from the bowl, usually about 3-5 tablespoons.
- 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!!