Despite the fancy appearance, these pot pies in acorn squash are as simple as they are beautiful and scrumptious, thanks in part to Pepperidge Farm frozen “accidentally vegan” puff pastry. I served them for Thanksgiving with nothing more than a side salad with roasted oranges slices (method included below) and a childhood favorite of both mine and my picky husband: slices of congealed cranberry sauce!

We wanted for nothing–not stuffing, madhed potatoes, or pie–and feel very grsteful for so much, including Blooming Platterists!

Happy Holiday Season!

-Betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top

Yield: 4 servings

2 medium acorn squash, rinsed, halved lengthwise, *seeds/pulp scraped out with a spoon, and cut edges rubbed with olive oil
3 tablespoons nutritional yeast
5 tablespoons flour
1/4 cup vegetable oil
2 cups vegetable broth
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
(You may substitute 3/4 teaspoon poultry seasoning for the above 3 herbs.)
Sea salt to taste
1 cup cooked, diced potatoes (I use canned, rinsed and drained)
2 cups frozen vegetables; my husband does not like carrots, so I use:
1 cup frozen corn
1 cup frozen peas
Optional (filling will be a little thicker): 1 cup vegan chicken, finely diced
1 sheet puff pastry (Pepperidge Farm is vegan), thawed [Note: if squash are really large, you may need part or all of both sheets, so measure squash diameter and cut accordingly.]

Preheat oven to 400°F. Place squash, cut side down, in oiled baking dish or skillet large enough to fit them snugly. Roast 20 minutes, remove, and leave oven on.

Meanwhile, combine nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add oil, stirring to make a roux. Slowly whisk in broth, garlic powder, pepper, sage, tarragon, thyme, and salt to taste. Simmer, stirring, until thickened. Stir in vegetables and vegan chicken, if using. Cook for 5 to 10 minutes or until heated through.

On a very lightly floured surface, roll out puff pastry dough to flatten out creases. Cut into 4 rectangles and cut steam vents in each. Invert squash and fill each with vegetable mixture, lay a piece of dough over top, and seal edges. Return to oven and bake 20 to 25 minutes or until pastry is golden and puffed.

Serve warm.

I like to serve the pot pies with a side salad of greens, roasted orange slices, almonds, and a simple dressing of olive oil and vinegar, emulsified with a little mustard, plus garlic powder, sea salt, and pepper. (Roast orange slices at 400°F with a drizzle of olive oil and sprinkle of sea salt and pepper on a sheet pan at the same time as squash, turning after 10 minutes.)

*I like to rinse, dry, and roast seeds at 400 degrees on a cookie sheet for about 12 minutes, stirring once, with a drizzle of olive oil and a pinch of sea salt, garlic powder, and smoked paprika.