Butternut Squash and Lentil Pie

My sister became a vegetarian about 5 years ago. I remember the first holiday gatherings after she made the change and we were a bit thrown as to what to serve her. Growing up my family kept to pretty much the same dishes for holidays so at first we struggled figuring out what to feed her. So she resorted to just eating side dishes which from what I understand is fairly normal. But the issue is that our traditional side dishes didn’t leave her a lot to eat. Mashed potatoes, green bean casserole and cream corn isn’t really a meal fit for kings. So over the years we have found different dishes to add to our table and have enjoyed including more main style dishes that are vegetarian friendly. I found this one when combing through the website Yummly and I loved the idea of having a vegetarian pie that could easily be served as a side dish for meat eaters and a main for those vegetarian guests. For me cooking during the holidays, or any family gathering, is a way to show my love for the people I am cooking for. So with in reason I try to always make sure I carefully consider diets restrictions people have. I know if you present a dish like this at your table you will make a lot of people happy. Because not only is it a great dish for vegetarians but it is so taste that even meat eaters will want to dig in.

Butternut Squash and Lentil Pie

1 cup red lentils
480mL (2 c.) water
300g (2 c.) butternut squash (peeled and 12 cubed)
1 Tbsp olive oil
1 small onion, chopped
2 Tbsp flour
2 Tbsp white wines
240mL (1 c.) veggie stock
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
95g. (3/4 c.) whole wheat pastry flour
1/8 tsp salt
60g (4 Tbsp) butter (chilled)
30g (1 oz) cream cheese (chilled)
3 Tbsp ice water
Recipe from Naturally Ella


Combine flour and salt for crust. Cut in butter. Once butter is mostly into small chunks, cut in cream cheese. Once butter and cream cheese are in pea size pieces, add water 1 tablespoon at a time. Wrap in plastic and place in refrigerator while you prepare the rest of the dish.
Preheat oven to 200 C (400F). *I didn’t have whole wheat pastry flour, only a course whole wheat flour. It did work okay but this would have been so much better with a softer whole wheat flour.

Combine lentils and water together in a pot. Bring to a boil, reduce to a simmer, cover and let cook until lentils have softened and most of the water has been soaked up. Set aside.

In another pot, heat olive oil of medium-low. Cook onions until they become fragrant and translucent, about 4-5 minutes. Stir in butternut squash and continue to cook for five more minutes or until butternut squash begins to soften. (I actually used leftover roasted butternut squash from a previous recipe and it still worked well) Next, add in rosemary and flour, stirring so that the flour covers the butternut squash and onion mixture.

Pour in white wine and loosen anything that may have stuck to the bottom of the pan. Finally, stir in cooked lentils and veggie stock. Bring to a boil and stir for one minute. Salt and Pepper to taste.

Remove from heat and pour into a small casserole dish.

On a floured surface, roll out dough and you can use the dough as is and crimp it over the entire pot pie. The dough can also be cut with cookie cutters and places on top. *Or like I did and cut out leaves with a knife.

Brush pie crust with olive oil and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.

Butternut Squash and Lentil Pie
Author: 
Recipe type: Vegetarian Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 190g (1 c.) red lentils
  • 480mL (2 c.) water
  • 300g (2 c.) butternut squash (peeled and 12 cubed)
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 Tbsp flour
  • 2 Tbsp white wines
  • 240mL (1 c.) veggie stock
  • 1 tsp dried rosemary
  • ½ tsp salt
  • ½ tsp pepper
  • 95g. (3/4 c.) whole wheat pastry flour
  • ⅛ tsp salt
  • 4 Tbsp butter (chilled)
  • 30g (1 oz) cream cheese (chilled)
  • 3 Tbsp ice water
Instructions
  1. Combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, cut in cream cheese. Once butter and cream cheese are in pea size pieces, add water 1 tablespoon at a time. Wrap in plastic and place in refrigerator.
  2. Preheat oven to 400˚.
  3. Combine lentils and water together in a pot. Bring to a boil, reduce to a simmer, cover and let cook until lentils have softened and most of the water has been soaked up. Set aside.
  4. In another pot, heat olive oil of medium-low. Cook onions until they become fragrant and translucent, about 4-5 minutes. Stir in butternut squash and continue to cook for five more minutes or until butternut squash begins to soften. (I actually used leftover roasted butternut squash from a previous recipe and it still worked well) Next, add in rosemary and flour, stirring so that the flour covers the butternut squash and onion mixture.
  5. Pour in white wine and loosen anything that may have stuck to the bottom of the pan. Finally, stir in cooked lentils and veggie stock. Bring to a boil and stir for one minute.
  6. Remove from heat and pour into a small casserole dish.
  7. On a floured surface, roll out dough and you can use the dough as is and crimp it over the entire pot pie. The dough can also be cut with cookie cutters and places on top. *Or like I did and cut out leaves with a knife.
  8. Brush pie crust with olive oil and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.

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