Butternut Squash and Lentil Pot Pie

INGREDIENTS

• ½ cup red lentils
• 2 cups water
• 2 cups butternut squash, peeled and ½” cubed
• 1 tablespoon olive oil
• ½ cup onions
• 2 tablespoons whole wheat pastry flour
• 2 tablespoons white wine
• ¾ cup veggie broth
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon pepper
• Pie Crust:
• ¾ cup whole wheat pastry flour
• ⅛ teaspoon salt
• 4 tablespoons butter, chilled
• 1 oz cream cheese, chilled
• 2-4 tablespoons of ice water