Ingredients

• cooking spray
• 0.5 butternuts squash , peeled and cut into 1/2-inch cubes
• 3 Yukons gold potatoes , cut into 1/2-inch cubes, or more to taste
• 4 tablespoons olive oil
• 0.5 large sweet onion , diced
• 3 cloves garlic , minced, or more to taste
• 5 tablespoons all-purpose flour
• 1 , 32 fluid ounce
• 2 tablespoons vegan Worcestershire sauce
• 1 teaspoon salt , or more to taste
• 1 teaspoon ground black pepper , or more to taste
• 1 teaspoon dried oregano
• 1 teaspoon ground thyme
• 0.75 cups water
• 1 , 10 ounce
• 1 vegan pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Place squash and potatoes on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Set aside.
4. 4 Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
5. 5 Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
6. 6 Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
7. 7 Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

Nutrition per serving