MainsOctober 24, 2016

Butternut Squash Potpie

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

When vegetarians strike – feed them.

Nice serve and eat dish for thanksgiving.

Mise en Place

Staples

1 canwhite beans
2 tbsbutter
2 tbsflour
2 cupsveggie stock
1egg, lightly beaten
1puff pastry
1/4 tsppepper flake
2 tbscanola oil

Veggies

1 mediumbutternut squash, diced
1carrot, diced
1 stalkcelery, split, sliced thin
1/2onion, minced
1/2 bunchkale, stems off
2 clovesgarlic, minced

Equipment

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

Directions

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

#Veggie