Butternut Squash and Lentil Pot Pie #SundaySupper

Butternut Squash and Lentil Pot Pie from Curious CuisiniereSo, I guess it’s officially here.

Fall that is.

Not only is today the first official day of fall, but despite my resistance, but we’re starting to cool down and the leaves are beginning to turn.

The one consolation?

Fall means apples, squash, and cranberries. Not to mention hearty soups and stews, oatmeal for breakfast, and warming drinks.

If I think about the positives, maybe the colder weather won’t get to me as much. Right?


This week the #SundaySupper crew is dishing out over 50 fall recipes to get you set with ideas for the season.

As much as I hate the cooler weather, I love fall foods, and squash is one of our staples. Typically we stock up on a bunch of different squash just as the season is ending and keep them to eat through the winter. They make great additions to soups and stews or make a great vessel for stuffing, like our Apple Pecan Stuffed Acorn Squash.

Today, we’ve combined sweet and nutty butternut squash and earthy lentils in a hearty pot pie with a whole wheat crust.

The filling is a bit unconventional if you are used to chicken or turkey pot pies, but even though it’s vegetarian, the lentils make this an incredibly hearty dish.

We used two 5″ x 2″ casserole dishes when we baked this up. If you’d like to use a single dish, a 1 – 1 1/2 quart casserole dish should do the trick, and the crust recipe here should have you covered as well.



Butternut Squash and Lentil Pot Pie #SundaySupper
Prep time
Cook time
Total time
Yield 2 (5"x2") pot pies
Recipe type: Dinner
Yield: 4
Beans Prep
  • ½ c lentils
  • 1 c water
For the Crust
  • 1 c whole wheat flour
  • ½ tsp salt
  • 2 Tbsp unsalted butter, cold
  • 2 Tbsp light sour cream
  • 2-3 Tbsp ice-cold water
Finishing off the Filling
  • 1 c onions, diced (1 medium)
  • 4 c butternut squash, peeled and cut into ½” cubes (roughly ½ a medium squash)
  • 2 Tbsp whole wheat flour
  • 1 tsp rosemary, whole
  • ½ tsp white pepper
  • ¼ tsp sage
  • ¼ tsp salt
  • Dash fennel seeds, whole (5-7 seeds)
  • 3 Tbsp white wine (Dry or fruity will work here, they will just give a slightly different flavor to the pie.)
  • ¾ c vegetable broth
Beans Prep
  1. In a small saucepan, combine lentils and water. Cover and bring to a boil. Reduce heat and simmer 10-15 min, until lentils are just barely tender. Remove from heat.
For the Crust
  1. While the lentils are cooking mix flour and salt in the bowl of your food processor. Process to mix.
  2. Add butter and pulse until evenly distributed in small chunks.
  3. Add sour cream and pulse until combined.
  4. Add water, one Tbsp at a time, pulsing after each addition, just until the crust dough becomes sticky enough that it will hold together without crumbling or tearing when pressed. (It took 2 Tbsp for us.)
  5. Remove the dough from the processor and press into a ball. Wrap with plastic wrap and chill while continuing on with the filling.
The Filling
  1. Preheat oven to 400⁰F.
  2. In a large, non-stick frying pan, heat onions until they begin to soften (4-5 min). (If they begin to stick add 1 Tbsp water.)
  3. Add squash to the onions and continue to cook 5-7 min, until the squash begins to soften.
  4. Add flour and seasonings. Stir until combined.
  5. Pour in vegetable broth and wine. Mix well, scraping the bottom to deglaze any stuck bits. Bring mixture to a simmer.
  6. Add warm lentils (along with any extra water) and give the mixture a bit stir.
Finishing off the Pies
  1. Place your casserole dish(es) on a foil, lined baking sheet.
  2. Ladle filling into your casserole dishes.
  3. Take the pie crust ball from the fridge and roll out, on a lightly floured surface, to about a ⅛ inch thick. (It should be approximately a 10-11” round.) Cut out the shape you need for your top crust and cut some vent holes. (This is easier to at least start while the crust is not over top of a soft filling.)
  4. Spray the top edge of your casserole dish with cooking spray, so your crust doesn’t stick.
  5. Gently, using a spatula or bench knife, move the crust to top filling. (You can gently make adjustments to your vent holes or decorations now.) Crimp edges if desired.
  6. Bake pies for 25-30 min, until the crust is golden and you can hear the filling bubbling.
  7. Let stand 5 minutes to cool and absorb any excess moisture before serving.
Nutrition Information
Serving size: ¼ of recipe Calories: 369 Fat: 8.1g Saturated fat: 4.6g Carbohydrates: 61.4g Sugar: 5g Sodium: 636mg Fiber: 11.9g Protein: 12.7g Cholesterol: 18mg

Sunday Supper Movement

And now, get ready to fall into fall food!



Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

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