Butternut Squash Pot Pie

Birthdays were extra special treats in my house growing up. I loved the new gifts, the slumber parties and — I’ll admit — the attention. Most of all, I loved getting to have chicken pot pie.

I’m serious. Chicken pot pie was basically my favorite thing in the world back then. As in, “Thanks for the birthday cookie cake, but can I have another serving of the chicken pot pie?”

Since going vegetarian, it’s one of the things that I’ve missed the most. Until now, thanks to this delicious vegetarian version of pot pie. Rather than chicken, butternut squash is the star of this show.

Ingredients:

— Crust

• 1 C whole-wheat flour
• 1 C all-purpose flour
• 1/4 t salt
• 1/4 t thyme
• 1/4 oregano
• Pinch of pepper
• 1/4 t sugar
• 1/4 C cold buttery spread, diced
• 1/4 C olive oil
• 1/3 C cold water

— Sauce

• 1 small onion, chopped
• 1/4 C buttery spread
• 1 T whole-wheat flour
• 3/4 C vegetable broth
• 1 T evaporated milk (can probably sub non-dairy to make vegan)
• ~1 T white wine (optional)
• 1/2 t thyme
• 1/2 t rosemary
• Salt and pepper, to taste

— Filling

• 1 medium butternut squash, peeled and chopped
• Olive oil
• Salt and pepper, to taste
• 1 bag mixed frozen vegetables

Directions:

— Crust

• In a medium-sized bowl, whisk together flours, salt, thyme, oregano, pepper and sugar. Pour into a food processor. Add in butter and olive oil. Pulse until the flour is crumbly. Add in water and pulse until the dough pulls away from the sides of the food processor. Turn dough out onto a floured sheet and knead it into a ball. Wrap in plastic wrap and refrigerate. Note: This can be done up to five days in advance. This also makes more crust than absolutely necessary.
  

— Sauce

• In a medium-sized sauce pan on medium heat, melt the buttery spread. Add in the onion and cook, stirring occasionally until onion is translucent.
• Add in the flour and stir continuously for one minute. Slowly pour in the vegetable broth, whisking continuously. Add in evaporated milk, white wine, thyme and rosemary. Stir and reduce head to medium-low. Allow mixture to simmer for 7-10 minutes, stirring occasionally. Season with salt and pepper.

— Filling

• Toss the butternut squash with enough olive oil to lightly coat. Season with salt and pepper. Spread on a greased baking sheet and roast in a 400 degree oven for 40 minutes, stirring halfway through.
• In a large bowl, mix the roasted butternut squash with the steamed vegetables. Stir in the prepared sauce. Pour the mixture into a large casserole dish.
• On a floured surface, roll half of the crust out so that it is large enough to extend slightly over the edges of the casserole dish. Carefully place dough over the casserole dish. Crimp edges down with a fork. Slit a hole in the middle of the dish, so that steam is able to escape.
• Bake in a 375 degree oven for 18-20 minutes, until crust is lightly browned.

I could barely wait for the pot pie to cool before I sliced in. Such wholesome deliciousness!

Enjoy!

Oh, and remember that my birthday is only 25 days away. Just sayin’.

Question: Did you have a special birthday meal growing up?