Butternut Squash and Lentil Pot Pie

Naturally Ella
325
17
790
85

Ingredients

1/2 cups red lentils
2 cups water
2 cups butternut squash (peeled and ½” cubed)
1 tablespoon olive oil
1/2 cups onions
2 tablespoons whole wheat pastry flour
2 tablespoons white wine
3/4 cups broth (veggie)
1 teaspoon dried rosemary
1/2 teaspoons salt
1/2 teaspoons pepper
pie crust
3/4 cups whole wheat pastry flour
1/8 teaspoons salt
4 tablespoons butter (chilled)
1 ounce cream cheese (chilled)
4 tablespoons ice water
Read Directions

NutritionView more

790Calories
Sodium53%DV1260mg
Fat55%DV36g
Protein45%DV23g
Carbs31%DV93g
Fiber84%DV21g

PER SERVING *

Calories790Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat18g90%
Trans Fat
Cholesterol75mg25%
Sodium1260mg53%
Potassium1200mg34%
Protein23g45%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate93g31%
Dietary Fiber21g84%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.