Mushroom & Butternut Squash Pot Pie
This Mushroom & Butternut Squash Pot Pie puts mushrooms at the center of a cozy fall dinner. The mushrooms are deeply browned for maximum flavor, while roasted butternut squash adds a mellow sweetness that balances the savory filling. Fresh herbs, garlic, and a creamy dairy-free gravy bring everything together before the whole thing is finished with golden, flaky puff pastry.
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
- 2 Tbsp olive oil, divided
- 20 oz cremini or baby bella mushrooms, divided
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp vegan butter
- 3 Tbsp all-purpose flour
- 2 cups low-sodium vegetable broth
- 1 cup unsweetened soy milk
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1/2 tsp rubbed sage
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 Tbsp fresh lemon juice
- 1/2 cup frozen peas
- 1 sheet vegan puff pastry, thawed
- 1 Tbsp olive oil or melted vegan butter, for brushing
Instructions
- 1Roast the butternut squash
Preheat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, turning once, until tender and lightly caramelized around the edges. Reduce the oven temperature to 400°F.
- 2Brown the mushrooms
While the squash roasts, clean the mushrooms and divide them roughly in half. Slice one half and finely chop the other half. Heat the remaining tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms in a single layer. Cook without stirring for 2–3 minutes, then continue cooking, stirring occasionally, until deeply browned and their moisture has cooked away, about 7–9 minutes. Transfer to a plate. Add the finely chopped mushrooms to the same pan and cook for 5–7 minutes, stirring occasionally, until deeply browned and concentrated. This second batch will essentially melt into the filling and give the gravy a much deeper mushroom flavor.
- 3Build the mushroom gravy
Reduce the heat to medium. Add the shallot and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds. Add the vegan butter. Once melted, sprinkle in the flour and stir continuously for about 1 minute. Gradually whisk in the vegetable broth, followed by the soy milk. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes. Stir in the Dijon, thyme, sage, salt, black pepper, and lemon juice.
- 4Finish the filling
Fold the roasted butternut squash, browned sliced mushrooms, and peas into the mushroom gravy. Taste and adjust the seasoning. Transfer the filling to a 9-inch deep-dish pie plate or similar 2-quart baking dish.
- 5Add the pastry
Place the thawed puff pastry over the filling. Trim away any excess pastry, then gently press the edges around the dish. Cut several small vents in the center of the pastry. Brush lightly with olive oil or melted vegan butter.
- 6Bake
Bake at 400°F for 25–30 minutes, until the pastry is deeply golden and puffed and the filling is bubbling around the edges. Let the pot pie rest for 10–15 minutes before serving. Finish with fresh thyme if desired.
