Our compost pile at Tulipwood served up some exciting “volunteers” this year. Acorn squash! As well as corn and tomato plants. It was a funny thing to find this Fall and I loved it. I decided to use this unexpected squash harvest as a chance to experiment with some new Fall side dishes, perfect for your Thanksgiving menu. The result: Squash Pot Pie.
I think you’re going to love this one, give it a try and tell me what you think in the comments, and let us know if you’ve put your own spin on it!
This was the moment I set my eyes on these beauties. What a fun treasure hunt.
It was too late in the season for the corn or tomato plants to fruit, but I have to say the acorn squash were beautiful. I guess the compost pile soil is a pretty ideal place.
These squash were the perfect individual size but if you have some larger ones you could serve them in the center of the table and people could scoop helpings from it.
Start by slicing a bit off the bottom so that they have a flat surface to sit on. If you have a hole in the bottom that’s okay because…
Once they are roasted you will scrape the flesh with a fork to create some texture, which will plug up any hole.
Next you’ll make your hearty gravy, vegetable and chicken mixture (see recipe below). Use this as a chance to experiment with your favorite ingredients and spices.
Use some store-bought puff pastry and cut circles to lay over the top. You can use a small plate as your guide or you can eyeball it and cut with a pairing knife.
If you brush the top with a little butter it will get wonderfully golden brown.
And when you and your dinner companions break open the crisp top there will be the most wonderful aroma and juicy flavors inside.
What I love about this is that it doesn’t require the labor of a pastry crust for the bottom and is still healthy and hearty.
With a little crisp and crunch for texture.
This could really be a meal unto itself, but it is a beautiful Fall dinner side dish. It also makes great leftovers for days after, you can even serve it room temperature.
Give this a try! And let me know what you think. To try some of my other Thanksgiving side dishes, click HERE.
- 6 medium acorn squash
- 2 tablespoons cooking oil
- 2 cups diced button mushrooms
- 2 chicken breasts, diced
- 1 cup diced yellow onion
- 1 cup frozen peas
- Salt and pepper
- 3 tablespoons all purpose flour
- 1.5 cups warmed chicken broth
- Store bought film dough
- 1 tablespoon melted butter
- Preheat the oven to 400 degrees F. Cut a small piece off of each end of the acorn squash so it sits upright on either side. Then cut in half crosswise.
- Scoop out the seeds and set each one face down on a rack set over a sheet tray. Place in the oven and pour 1/4 inch of water into the pan. Cook for 30 minutes until al dente, remove from oven and let cool.
- Add oil to a sauté pan over medium-high heat. Combine the mushrooms, chicken, onion and peas in a saute pan and sprinkle with salt and pepper to help release the juices.
- Add the flour and stir to cook through for about 2 minutes. Add the warmed chicken broth and stir until thickened, about 3 minutes.
- Turn off the heat and let cool slightly. Taste mixture and adjust seasoning, adding salt and pepper as needed.
- Preheat the oven to 350 degrees F. Cut the filo dough into circles 2-inches wider than the circumference of your squash. Use a small plate as a stencil if helpful.
- Spoon the pot pie mixture into the acorn squash.
- Cover with filo dough circles and brush with melted butter.
- Place in the oven for 30 minutes, until golden brown on top. Remove and let cool slightly before serving.