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Butternut Squash and Lentil Pot Pie


Butternut Squash and Lentil Pot Pie Recipe

Ingredients:
  • cup red lentils
  • 2 cups water
  • 2 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • cup onions
  • 2 tablespoons whole wheat pastry flour
  • 2 tablespoons white wine
  • cup veggie broth
  • 1 teaspoon dried rosemary
  • teaspoon salt
  • teaspoon pepper
  • Pie Crust:
  • cup whole wheat pastry flour
  • teaspoon salt
  • 4 tablespoons butter, chilled
  • 1 oz cream cheese, chilled
  • 2-4 tablespoons of ice water
Directions:
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