Fall for Feta & Squash Pot Pie Year Round
What do you get when you mix sweet butternut squash with tangy and salty feta? You’ll get a perfectly paired balance of flavours that’ll please your every taste bud.
You may be thinking: butternut squash — that’s a fall vegetable. While the popular orange gourd is synonymous with autumn comfort food — soups, stews, roasted, etc. — it’s actually a vegetable that can be enjoyed year round, and can be easy adapted or combined with different flavours and spices. And in our Feta and Squash Pot Pie, you’ll get to experience a myriad of them.
To start, mix diced squash, onion, maple syrup, chopped pecans, olive oil and garlic in a small bowl. Spread mixture onto a lined baking sheet and roast for about 20 minutes, stirring at least once. Remove from oven and stir in chopped sage (it’ll burn otherwise), feta, salt and pepper. If you’re entertaining, this step can be done in advance!
Meanwhile, in a small saucepan, make a roux by melting a knob of butter and whisking in a tablespoon of flour. Add some vegetable or chicken stock and stir for a few minutes until sauce thickens. Stir in some more chopped sage for more flavour.
Lightly spray 4 ramekins and fill each one with the squash and feta mixture and top with 1/4 cup of sauce. Here’s the time to get fancy: artfully fold (aka crumple) a fillo sheet. Lightly spray fillo and bake for 10-15 minutes until fillo is golden brown.
These individual sized pot pies are best served warm.
For the complete recipe and video: https://krinos.ca/recipes/feta-squash-pot-pies/
What’s your favourite way to enjoy butternut squash?