Vegetable Pot Pie with Butternut Squash

feastingathome.com

LWoody

subheading: UNITS USM ½X:

2 lbs butternut squash, peeled, 1-inch cubes (or sub other winter squash, about 6 cups cubed)

1 large parsnip, ½ inch diced

1 large carrot, ½ inch diced

1 to 2 tablespoons olive oil

¼ teaspoon salt and pepper

3 tablespoon olive oil (or butter)

one onion, diced (or sub leeks or 2 to 3 shallots)

4 to 6 garlic cloves, rough chopped

1 tablespoon fresh sage, chopped ( or sub thyme or rosemary)

1 cup celery, chopped ( or sub diced fennel bulb)

3 tablespoons flour

1 ½ cups warm flavorful veggie broth (see notes)

1 cup almond milk ( or soy, oat milk, or regular milk)

½ teaspoon salt

½ teaspoon pepper

big handful lacinato kale (chopped, big stems removed)

1 cup cooked lentils, or sub frozen peas (I used black caviar lentils, but French Green lentils or brown lentils work too).

a pinch nutmeg

1 sheet puff pastry, thawed, about 250 grams ( roughly 9″x11″)

olive oil for brushing (or use egg wash- not vegan)

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