When vegetarians strike – feed them.
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 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 | ||
| Equipment | |
|---|---|
| oven, at 375 | |
| 1 | skillet, mediun low |
| 1 | saute pan, mediun |
| 1 | casserloe dish |
| Directions | |
|---|---|
| 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.