Butternut Squash Potpie

When vegetarians strike – feed them.

Mise en Place
1 can white beans 1 medium butternut squash, diced
2 tbs butter 1 carrot, diced
2 tbs flour 1 stalk celery, split, sliced thin
2 cups veggie stock 1/2 onion, minced
1 egg, lightly beaten 1/2 bunch kale, stems off
1 puff pastry 2 cloves garlic, minced
1/4 tsp pepper flake
2 tbs canola oil

oven, at 375
1 skillet, mediun low
1 saute pan, mediun
1 casserloe dish

Step Action
1 Roast squash 10 minutes
2 Meanwhile, sweat onions, carrots, and celery in skillet
3 Take skillet off heat, add kale and wilt
4 In saute pan, melt butter, whisk in flour, and cook till you’ve made a golden roux
5 Slowly whisk stock into roux to make sauce
6 Add squash and other veggies to casserole dish
7 Pour sauce over veggies
8 Top with puff pastry, cut a hole or two in top, and brush with egg
9 Bake 30 minutes, or until puff pastry is browned and puffed
10 let cool 15-30 minutes and serve

Nice serve and eat dish for thanksgiving.

Categories: Mains

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