- 4 medium carrot
- 2 cup, cubes butternut squash
- 1 medium onion, sweet
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 2 cup green beans
- 1 cup green peas, frozen
- 3 tablespoon butter, unsalted
- 1/3 cup flour, all-purpose
- 1 cup milk
- 1 cup vegetable broth
- 1 tablespoon parsley, fresh
- 1 teaspoon thyme, fresh
- 1 none cooking spray
- 2 regular Pie crust, refrigerated, unbaked
- Preheat oven to 375°F.
- Peel and chop carrots and butternut squash if applicable (A 1.5 pound squash should suffice if buying whole); dice the onion. Place veggies on a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast 30 minutes or until tender when poked with a fork but still firm in the middle.
- Add green beans to the pan and toss to coat with the oil. Return to the oven and roast until beans are tender crisp, about 5 minutes longer.
- Stir in the peas and set aside.
- Heat butter in a large pot over medium-low heat. Add the flour and cook for 1 minute, whisking constantly. Whisk in the milk until smooth. Whisk in the vegetable broth, parsley, and thyme. Simmer until thickened, about 3 minutes.
- Stir the vegetables into the sauce. Season to taste with remaining salt and pepper.
- Spray pie plate with cooking spray and line with pie crust. Fill with the vegetable mixture and cover with second pie crust.
- Bake uncovered until dough is golden brown, about 45 minutes. Allow to cool for 5-10 minutes before serving.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie