It’s amazing how much more interesting food becomes when you wrap it up in a crust. Apples are always delicious. Add a crust and it becomes an icon of American cuisine!
In this case, I had a large butternut squash and little else in the fridge which was remotely interesting. Since serving roasted butternut squash chunks would probably not go over well as an entrée, I set about making it more “meal-like.” You see, I often have a problem getting all the parts of a meal together. Maybe I make an awesome roasted chicken and have to serve it with salad and stale bread. Or I make fresh pasta and used jarred sauce. Pot pies solve that problem beautifully. You can even use store-bought puff pastry to cut down the time.
You take a vegetable or meat that you like and add some things that taste good with it, even if in small quantities. 45 minutes later you have a complete meal and not too many dishes to contend with. What do you like to wrap up?
Butternut Squash Pot Pie
Inspired loosely by Smitten Kitchen
2 onions, sliced into half moons
1 butternut squash, peeled and diced
3-5 pieces of bacon, cut into 1/2″ strips
3 tbsp butter
3 tbsp flour
2 c broth
frozen puff pastry or my favorite pie dough
In a large saucepan, add onions to a glug of olive oil. Cook over low heat until onions have softened completely and caramelized.
In the mean time, saute bacon in a frying pan until golden. Set aside. Add butternut cubes and saute until easily pierced with a fork. Return bacon to squash pan.
Melt butter amongst the onions. Add flour and saute a few minutes over medium high heat. Slowly add broth and cook sauce until thickened slightly. Add squash and bacon. Season to taste.
Spoon into dishes and cover with puff pastry or pie dough. Bake at 400° for 10-12 minutes or until dough is golden. Cool 5 minutes and serve.