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Butternut Squash And Lentil Pot Pie

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Butternut Squash And Lentil Pot Pie

Ingredients

  • 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
  • cup veggie broth
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 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
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