Naturally Ella · by Erin Alderson★ 5.0
Butternut Squash and Lentil Pot Pie
NUTRITION · PER SERVING65M COOK
CAL 37%·PRO 40%
CARBS 92G49% OF CAL
16G FIBER0G ADDED0G INTRINSIC69G OTHER7G TOTAL SUGAR
FAT 36G43% OF CAL
18G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory pot pie combining lentils and butternut squash with herbs and pastry crust. Rich and satisfying comfort food for cooler weather meals.
maincasserolebeans⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup red lentils
- 2 cups water
- 2 cups butternut squash, peeled and 1/2" cubed
- 1 tablespoon olive oil
- 1/2 cup onions
- 2 tablespoons whole wheat pastry flour
- 2 tablespoons white wine
- 3/4 cup veggie broth
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Pie Crust:
- 3/4 cup whole wheat pastry flour
- 1/8 teaspoon salt
- 4 tablespoons butter, chilled
- 1 oz cream cheese, chilled
- 2-4 tablespoons of ice water
At a glance
PER SERVING · TIME 65M
CAL 37%·PRO 40%
CARBS 92G49% OF CAL
16G FIBER0G ADDED0G INTRINSIC69G OTHER7G TOTAL SUGAR
FAT 36G43% OF CAL
18G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1041mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1125mg
- Calcium
- 99mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1041MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.