Roasted Root Vegetable Pot Pie (with Butternut Squash)
Roasted Root Vegetable Pot Pie (with Butternut Squash) is From preparation to the plate, this recipe takes approximately 45 minutes.
Ingredients
454gramsbutternut squash, peeled, seeded, and cut into 1/2-inch cubes8servingscarrots, peeled, and cut into 1/2-inch cubes3Tbspsall-purpose flour8servingsleek, white and light green parts only, well-cleaned and cut into 1/4-inch slices across the grain1Tbspmustard3Tbspsolive oil454gramsparsnips (approximately 4), peeled and sliced into 1/2-inch pieces8servingspepper8servingsSavory Pie Crust8servingssalt8servingsthyme454gramsturnips (approximately 3 medium), peeled and sliced into 1/2-inch cubes8servingsunsalted butter946millilitersvegetable broth237millilitersdry white wine that is meant to be drunk by humans1mediumyellow onion, peeled and diced