There is nothing that says autumn like. . .
. . . beautiful fall squash fresh from the harvest. . .
. . . sliced and roasted . . .
. . . to make something warm and. . .
. . . filled with love. . .
. . . to feed your family.
Deconstructed Pot Pie
- 2 cups butternut squash chopped in 3/4" cubes
- 2 cups acorn squash chopped in 3/4" cubes
- 2 cups delicata squash chopped in 1/2" x 2" strips (roughly)
- 2 cups sliced cremini mushroom
- 1 large yellow onion sliced
- 1 cup chopped potato
- 1 cup fresh green peas (frozen would work too)
- 6 tablespoons butter
- 2 tablespoons flour
- 3 tablespoons freshly chopped sage
- 2 sprigs thyme
- 2 tablespoons olive oil
- 1 cup water
- 3 cups milk
- chopped flat leaf parsley for garnish
- frozen puff pastry thawed (or your favorite biscuit recipe)
- salt & pepper to taste
- Optional: One pound of ground beef or lamb, browned
Preheat the oven to 425.
Toss the three different kinds of squash and the potatoes in olive oil, one tablespoon of sage and the thyme.
Place the veggies on a lined baking sheet and roast until tender (about 20-30 minutes, leave the oven on). While the veggies are roasting, caramelize the onion in a pan over low heat with 2 tablespoons of butter.
When the onions are caramelized, remove them from the pan and saute the sliced mushrooms in 1 tablespoons of butter. When those are done, remove them from the pan.
Deglaze the pan with a cup of water, making sure to scrape the pan with a wooden utensil to get all of the lovely flavor you just built up. Set the liquid aside.
place the remaining 3 tablespoons of butter in the pan and add the 3 tablespoons of flour. Cook the roux until it is golden brown and then slowly add the liquid you just retained from deglazing while whisking continuously. Then, slowly add the milk, whisking constantly. Add the remaining sage and salt and pepper to taste.
Combine all of cooked veggies in a dutch oven or large pot along with the fresh peas and the cream sauce you just made. If you are adding fully cooked ground meat, you would do here. Simmer covered for 10-15 minutes.
While the pot pie is simmering, bake the puff pastry until golden. I cut mine in heart shapes, but you can do squares or circles, or whatever tickles your fancy.
Serve the pot pie in bowls with puff pastry on top and garnish with parsley and a bit of salt.
*Last time in Recipes: Cardamom Apple Cake