Butternut Pot Pie

Butternut Pot Pie

Butternut Squash Filling

1/2 of a small butternut squash
3 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons honey
2 tablespoons maple syrup
salt and pepper to taste
2 oz. Gorganzola cheese (sliced 1/4 in. thick
2 large Portabello mushrooms
1 cup sliced onions
2 tablespoons butter
Butternut Squash and Gorganzola Gallet

You will need 4 (4 inch or 7 oz. pot pie tins) available in grocery stores baking aisles with other disposable aluminum baking tins. Roll out 4 rounds of pie dough and fit into the 4 tins, overhanging edge of tin by about 1-1/2 inches. Leave hanging that way until assembly.

Peel and cut butternut squash into 1 inch cubes and boil until tender. Drain squash well and place in a mixing bowl on an electric mixer. Add butter, honey, maple syrup, spices, salt and pepper. Mix until smooth, cool.

Wash and cut mushroom caps into 1/3, then slice the strips ¼ inch thick. Reserve.

Slice onions.

In a medium sauté pan melt 1 Tbs. of the butter and sauté onions until they are light brown and fully cooked. Remove from pan and reserve.

Add the other 1 Tbs. of butter and sauté mushroom slices over low heat until they are cooked. Combine with cooked onions and cool.

For Assembly

Fill each crust about 1 inch deep with butternut squash puree. Top with 1/2 oz. of gorganzola slices. Top that with mushroom and onion mixture evenly divided.

Fold overhanging dough up and over top of filling, folding dough under and overlapping every 1/2 inch or so. Continue this fold until all dough is folded over. The top will dome up at least an inch over edge of tin in height. There will also be a circular hole on top of gallet.

They can be stored up to one day in advance in refrigerator.

At serving time:

Egg wash upper rim of dough and bake at 350 degrees until crust is cooked.
Serve immediately.

Basic Pie Dough

12 oz. flour
1/2 teaspoon salt
1/2 lbs. cold hard butter
1/2 tablespoon sugar
1/8 cup ice water (may vary)

Mix dry ingredients.

Cut butter into dry ingredients, to small pieces.

Add water a little at a time and mix briefly, not overworking, stop mixing when a crumbled oatmeal texture is achieved.

Shape into 4 balls by hand, DO NOT KNEAD. Store in refrigerator.

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