Fall Pot Pie

Autumn in a crust.

This recipe has all the flavors and harvest veggies you love in a buttery flaky crust. It will warm you up on a cold day and become your new favorite comfort recipe.

Fall Pot Pie

Ingredients:

• 1 LB of cubed butternut squash
• 1 TBSP of EVOO
• 3 medium sweet onions
• 3 stalks of celery
• 2 sprigs of sage, thyme and Rosemary
• 1 package of bacon
• 1 1/2 cup of milk
• Salt and pepper to taste
• 1 sheet of puff pastry

1. Heat oven to 350. Peel & cube butternut squash.
2. Coat with 1 TBSP of EVOO and S&P to taste.
3. Bake at 350 until tender or for 20-25 minute.
4. Place bacon on baking pan with raised roasting rack.
5. Bake at 350 until crispy for 20-25 minutes. Use your discretion based upon the thickness of the bacon and how crispy you enjoy it.
6. Heat pan on medium-low heat on stove top.
7. Add bacon grease (or 1 TBSP of EVOO).
8. Add thinly sliced onions and salt to taste. Add chopped sage thyme and Rosemary.
9. Cook onions on medium low heat until caramelized.
10. Once onions are caramelized, add in thinly sliced celery.
11. Add cookie butternut squash and crumbled bacon.
12. Add milk. Raise to medium heat to bring to a simmer. Mix frequently, cook until slightly thickened or for approximately 5 minutes.
13. Turn off heat. Scoop mixture with spoon into an oven safe dish.
14. Layer puff pastry on top and create one slit for opening.
15. Coat with egg wash and corse salt.
16. Bake at 430 for 20-23 minutes or until puffy golden brown.
17. Serve and enjoy!