BUTTERNUT SQUASH CHICKEN POT PIE RECIPE | JEFF MAURO ...
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 1 hours 35 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add the squash, butter, sherry, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes.
- Preheat the oven to 425 degrees F.
- Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the Par-Baked Puff Pastry Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve.
- Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
- Cut the pastry sheet into 12 pieces using a pizza cutter and transfer to the prepared baking sheet. Brush with the egg and place in the freezer for 10 minutes.
- Bake until puffy and light brown, about 10 minutes.
Nutrition Facts : Calories 467, FatContent 26 grams, SaturatedFatContent 8 grams, CholesterolContent 100 milligrams, SodiumContent 359 milligrams, CarbohydrateContent 30 grams, FiberContent 3 grams, ProteinContent 28 grams, SugarContent 3 grams
BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BA…
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
- Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
- Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it’s too thick.
- Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.
Nutrition Facts : Calories 799 calories, FatContent 39 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 9 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.3 milligram of sodium
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