SavoryLaura Chancey

Acorn Squash Pot Pie

SavoryLaura Chancey
Acorn Squash Pot Pie


1 acorn squash

2 tablespoons extra virgin olive oil, divided

1 1/2 tablespoons dried sage, divided

1/2 red onion, peeled and chopped

2 carrots, chopped

1 bunch of kale, cut into ribbons

1/2 cup raisins

1/4 cup apple cider vinegar

2 tablespoons dijon mustard

1 tablespoon flour

1 cup vegetable or chicken stock

1 single Multi Grain Pie Dough


Preheat the oven to 425 degrees. Cut squash in half, remove seeds and cut off stems, then slice into 1/4" pieces. Drizzle with a tablespoon of oil, salt and pepper, and half a tablespoon of sage. Roast the squash for 25 minutes, being sure to flip the squash pieces halfway through the cooking time. Set the squash aside. Turn down the oven heat to 400 degrees

Heat 1 tablespoon of olive oil in a large skillet, and add the onion and carrots. Sauté for 8-10 minutes, or until the onion becomes translucent. Add the kale to the skillet and cook until slightly wilted. Sprinkle over the remaining tablespoon of sage and cook for 1 minute. When the sage is fragrant, add raisins, vinegar, and mustard. Once the liquid has reduced a bit, sprinkle over the flour and stir into the vegetables for about a minute. Add the stock, and allow to simmer for 8 minutes. Remove the vegetable mixture from the heat, gently add the squash (it may break easily), and pour the mixture into a greased oven safe bowl. Roll out the pie dough into a circle roughly 2" larger than the bowl, and lay over the vegetables, using oil to help stick the dough to the sides of the bowl. Use a knife to make slits in the dough, for ventilation. Bake on the middle rack on a baking sheet for 50-60 minutes, or until the dough turns brown. Allow to cool at least 30 minutes before serving.