- 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.
Calories: 346kcal | Carbohydrates: 39g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 445mg | Fiber: 5g | Sugar: 8g