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Roasted Autumn Vegetable Pot Pies: Comforting and Indulgent Delight

Roasted Autumn Vegetable Pot Pies
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Enjoy the comforting and indulgent flavors of Roasted Autumn Vegetable Pot Pies, perfect for cozy evenings.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup chopped potatoes
  • 1 cup diced onions
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 package puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, carrots, potatoes, and onions.
  3. Drizzle with olive oil, salt, pepper, and thyme; toss to coat.
  4. Spread the vegetables on a baking sheet and roast for 25-30 minutes.
  5. In a saucepan, heat vegetable broth and mix in cornstarch until thickened.
  6. Combine the roasted vegetables with the broth mixture.
  7. Roll out puff pastry and cut to fit your pie dishes.
  8. Fill pie dishes with the vegetable mixture and cover with puff pastry.
  9. Bake for 25 minutes or until pastry is golden.

Notes

  • Let the pot pies cool for a few minutes before serving.
  • Feel free to add your favorite herbs for added flavor.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies

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