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Butternut Squash and Lentil Pot Pie

Erin, Naturally Ella
  • 65 minutes
  • Serves 2

INGREDIENTS

1/2 cup

Onions

1/2 cup

Red lentils

1 tsp

Rosemary, dried

3/4 cup

Veggie broth

1/2 tsp

Pepper

5/8 tsp

Salt

14 tbsp

Whole wheat pastry flour

1 tbsp

Olive oil

2 tbsp

Ice water

4 tbsp

Butter

1 oz

Cream cheese

2 tbsp

White wine

2 cups

Water

2 cups

Butternut squash, peeled and 1/2" cubed