Roasted Winter Squash Pot Pie

Roasted Winter Squash Pot Pie / Vegetarian/Vegan - Bruno Albouze - THE REAL DEAL

Roasted Winter Squash Pot Pie / Vegan Style.

Serves 6.

Roasted Winter Squashes
6 ea. winter squashes such as fairy, carnival, acorn, kabocha…
6 star anise (1 per squash)
Olive oil
A few sprigs fresh thyme

Rinse squashes and pat dry. If necessary in order for the squash to sit upright, trim off a small portion of the bottom. Carefully cut 1-inch off the top of each squash and scoop out the seeds; save them for the veggie stock. Oil a sheet pan or silicon mat, spread out some fresh thyme and place squashes up side down placing a star anise underneath each cavity; it will release its scent when roasting. Use 1 baking tray for 3 squashes. Wrap stems with foil to prevent from burning. Roast for 45 minutes at 425ºF (220ºC) or until soft to the touch. Some varieties take longer to cook. Rotate sheet pan half way through. Remove from oven, flip over onto clean baking trays. Discard herbs and star anises. Let cool.

Pot Pie Stew
1/2 Tbsp (7.5ml) olive oil
4 ounces (125g) leek, white part only, thoroughly washed and minced (chopped onions can be used instead)
4 ounces (125g) celery, washed, halved and cored and cut into small bite sized pieces
7 ounces (210) carrots, scrubbed, unpeeled and cut into small bite sized pieces
1 ea. large fennel, washed and cut into small bite sized pieces
1/3 cup (80ml) white wine such as Chardonnay or Sauvignon Blanc.

Pot Pie Stew
Main Ingredients
1/2 tsp (1g) red curry paste (more if desired)
1.5 qt (1.5L) veggie stock, more if needed
8 ounces (250g) yukon gold potatoes, peeled and cubed
8 ounces (250g) sunchokes (Jerusalem artichokes or topinambour), peeled and cubed
13.5 ounces (400ml) coconut milk
1/2 lb. (225g) rinsed shelled fresh lima beans*, discard pods
5 ounces (150g) English peas (fresh or frozen).
Salt and pepper to taste.
*If using dry large beans instead, soak 5 ounces (150g) in cold water overnight. Discard water and rinse. Pre-cook beans in veggie stock an hour or cook them using a pressure cooker for 10 minutes or until tender but not over cooked. Drain and save bean stock for the pot.

Veggie Stock
Bring to boil 2 qt (2L) water with a couple sprigs fresh thyme, one bay leaf, half teaspoon black peppercorn, 2 crushed garlic cloves, seeds squashes and trimmings, celery, leek, fennel, sun chokes, and carrots scraps. Add 1 veggie bouillon cube if desired. Let simmer stock for an hour or more. Do not stir. Drain and reserve.
Chopped parsley or cilantro, chives, dill…/ Fleur de sel and ground black pepper.

In a large pot or Dutch oven, sauté mirepoix (leek / celery / carrot / fennel) with the olive oil for 15 minutes on medium heat. Deglaze with wine and reduce to dry. Add curry if desired and the cubes potatoes and sunchokes. Cover with 1 qt (1L) veggie stock or more. Bring to boil and cook 15 minutes on low heat; covered. Carefully, scrap some flesh out from each roasted winter squash; about one-third leaving them intact.
Warm up coconut milk and blend with the squashes flesh. Pour this goodness into the pot along with the fresh beans or precooked dry beans. Bring to boil and cook for 20 minutes more on low heat; covered. (Add more veggie stock if necessary). Once cooked, the stew can be thickened without the addition of any extra starch; just blend well one-third of the mixture or more and return it to the pot. Now, stir in english peas, season with salt and pepper and keep warm. Reheat the squashes and fill them up with the stew. Garnish with chopped fresh herbs such as flat parsley, fresh ground black pepper and fleur de see and serve immediately. Bon appétit!

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