Butternut Squash And Lentil Pot Pie

Name: Butternut Squash And Lentil Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 177 milliliters veggie broth; 4 Tbsps butter, chilled; 473 milliliters butternut squash, peeled and ½” cubed; 28 grams cream cheese, chilled; 1 teaspoon dried rosemary; 2 Tbsps ice water; 1 Tbsp olive oil; 118 milliliters onions; 1 teaspoons pepper; 118 milliliters red lentils; 1 teaspoons salt; 1 teaspoon salt; 473 milliliters water; 2 Tbsps white wine; 177 milliliters whole wheat pastry flour; 2 Tbsps whole wheat pastry flour

Butternut Squash And Lentil Pot Pie might be just the main course you are searching for. This recipe serves 2. Watching your figure? This vegetarian recipe has 746 calories, 21g of protein, and 37g of fat per serving. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, olive oil, water, and a few other things to make it today. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert. From preparation to the plate, this recipe takes about 45 minutes.