Dinner for 4

Butternut Squash Lentil Pot Pie

Name: Butternut Squash Lentil Pot Pie
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup lentils; 1 cup water; 1 cup whole wheat flour; 1/2 tsp salt; 1/4 cup unsalted butter; 1/4 cup sour cream; 3 1/2 tbsp water; 1 onion; 4 cup butternut squash; 2 tbsp whole wheat flour; 1 tsp rosemary; 1/2 tsp ground white pepper; 1/4 tsp sage; 1/4 tsp salt; 1 whole fennel seeds; 3/4 cup vegetable broth

$5.59for 455 minServes 4

Cook lentils and squash with savory seasonings, cover them with a simple sour cream crust, and bake until golden.

Butternut Squash Lentil Pot Pie with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Dried beans and lentils, 3.5 oz$0.11/oz typical	3.5 oz	$0.39Typical price
	Butter, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
	Sour cream, 2.25 oz$0.14/oz typical	2.25 oz	$0.30Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Winter squash (butternut, 1.25 lb$1.29/lb typical	1.25 lb	$1.61Typical price
	Mint, a little$1.99 each typical	a little	$0.05Typical price
	Broth, 6.25 oz$0.07/oz typical	6.25 oz	$0.44Typical price
Total for the servings shown		$5.59

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap dried beans and lentils for canned beansabout $0.02/oz less at typical prices

Pantry staples you likely have

FlourDried herbs, spices and seasoning blends

Not included in the cost.

55 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Budget Family Dinners Cold-weather comfort Fall Winter

Typical price

$1.40 per serving$5.59 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/2 cup lentils
1 cup water
1 cup whole wheat flour
1/2 tsp salt
1/4 cup unsalted butter
1/4 cup sour cream
3 1/2 tbsp water
1 onion
4 cup butternut squash
2 tbsp whole wheat flour
1 tsp rosemary
1/2 tsp ground white pepper
1/4 tsp sage
1/4 tsp salt
1 whole fennel seeds
3/4 cup vegetable broth

Steps

Heat the oven to 400 F.
Simmer the lentils in 1 cup water in a small saucepan for 20 minutes, then drain any extra water.
Mix 1 cup whole wheat flour and 1/2 teaspoon salt with the butter, sour cream, and 3 1/2 tablespoons water to form a soft dough.
Cook the onion and squash in an oven-safe 10-inch skillet with the white wine and vegetable broth for 12 minutes, then stir in the lentils, 2 tablespoons flour, rosemary, white pepper, sage, salt, and fennel seeds.
Roll or press the dough over the filling, leaving a small opening in the center.
Bake for 20 minutes until the crust is golden and the filling is bubbling, finishing within 55 minutes total.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.