Name: Roasted Root Vegetable Pot Pie (with Butternut Squash)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 8 servings carrots, peeled, and cut into 1/2-inch cubes; 3 Tbsps all-purpose flour; 8 servings leek, white and light green parts only, well-cleaned and cut into 1/4-inch slices across the grain; 1 Tbsp mustard; 3 Tbsps olive oil; 454 grams parsnips (approximately 4), peeled and sliced into 1/2-inch pieces; 8 servings pepper; 8 servings Savory Pie Crust; 8 servings salt; 8 servings thyme; 454 grams turnips (approximately 3 medium), peeled and sliced into 1/2-inch cubes; 8 servings unsalted butter; 946 milliliters vegetable broth; 237 milliliters dry white wine that is meant to be drunk by humans; 1 medium yellow onion, peeled and diced