Turkey and Roasted Butternut Squash Pot Pie
· 1 medium butternut squash (about 2 pounds)
· 1-2 medium potatoes (such as Yukon Gold)
· 3 tablespoons olive oil, divided
· 2 stalks celery, diced
· ½ yellow onion, diced
· 1 cup frozen peas
· 3 ½ cups turkey stock, preferably homemade (could substitute chicken stock or broth)
· 2 cups leftover cooked turkey, diced
· 2 tablespoons unsalted butter
· 2-3 tablespoons flour
· ¼ teaspoon tarragon
· Salt and pepper
· 1 pie crust, unbaked (could substitute puff pastry or canned biscuits)
· 1 egg yolk
· 1 tablespoon water
Preheat the oven to 400. Peel the squash, cut in half and scoop out and discard the seeds. Cut the squash into bite-sized pieces. Cut the potato into bite-sized pieces.
Place the squash and potato on a foil-lined baking sheet. Drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast until fork-tender, about 45 minutes. Remove from the oven and set aside, then reduce the oven temperature to 350.
Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add the celery and onions, and season with salt and pepper. Cook for 7-10 minutes, until softened. Add the peas and ½ cup turkey stock. Bring to a boil, then transfer everything to a large bowl. Add the cooked, diced turkey to the bowl of celery, onions and peas. Set aside.
In the same skillet, melt the 2 tablespoons butter. Sprinkle the flour over the butter and whisk together until smooth. Gradually add the 3 cups turkey stock, whisking as you go, to incorporate the mixture. Continue whisking until smooth. Add the tarragon and season with salt and pepper; taste and adjust seasoning as needed. Cook the gravy over medium to medium-low heat, whisking occasionally, until thickened , slightly reduced and the flour taste is cooked out, about 10 minutes.
Add the roasted squash and potatoes to the bowl of sautéed vegetables and turkey. Toss to combine. Divide the turkey and vegetables between 4 oven-safe bowls or ramekins. Pour the gravy over the mixture.
Take the pie dough (or puff pastry or canned biscuits). Divide into 4 equal pieces and roll out so that each piece is large enough to cover the tops of the bowls or ramekins and drape a little over the edges. Place the pieces of dough over the bowls, and pinch against the edges of the bowl to secure. Cut a few slits in the top of the dough to let steam escape.
Whisk together the egg yolk and water and brush the egg wash over the dough. Bake for about 30-35 minutes, until filling is hot through and the crust is golden brown and crisp. Serve immediately.
Yields 4 servings.