Ingredients
1 large sweet potato, peeled and cubed
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 cup butternut squash, cubed
1 red onion, chopped
2 tbsp olive oil
Salt & pepper, to taste
1 tbsp fresh thyme leaves
2 tbsp butter (or vegan alternative)
2 tbsp all-purpose flour
1½ cups vegetable broth
½ cup heavy cream or plant milk
1 tsp Dijon mustard
1 cup frozen peas
1 pie crust or puff pastry
1 egg (optional, for brushing)
Instructions
1. Preheat oven to 400°F. Toss sweet potato, carrots, parsnip, squash, and onion with oil, salt, pepper, and thyme. Roast 25–30 minutes until golden.
2. In a skillet, melt butter and whisk in flour to make a roux. Slowly add broth and cream, stirring until thickened. Stir in Dijon, peas, and roasted veggies.
3. Pour mixture into a baking dish. Top with crust or pastry, crimp edges, cut slits, and brush with egg if using.
4. Bake 25–30 minutes at 400°F until crust is golden and filling bubbles.
Notes
For a vegan version, use plant-based butter, milk, and skip the egg wash.
You can make this in individual ramekins for meal-prep or portioned servings.
Pairs beautifully with a light green salad or warm soup.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 35mg