Recipe: Butternut squash pot pie

Roasted Butternut Squash, Ricotta & Spinach Pot Pie

It's the easiest, and most delicious vegetarian pot pie that children and grown- ups like. You can substitute Butternut squash with any other seasonal winter squash; although, Pot Pie Paradise uses the butternut squash for this recipe because the taste is sweet, the texture is smooth, and the color is bright yellow (which most children are attracted to).Pot Pie Paradise uses organic butternut squash from the local farmers market when they are in season (fall-winter).

Even though butternut squash has a tough skin, it is possible to roast them (until golden brown) to make the peeling process much easier. Roasting makes the vegetable tastier and sweeter because of their caramelized sugar.

Instructions to roast the squash:

1. First, you will need to wash the squash, then cut the ends thinly and discard of them afterwards.
   
   
2. Next, slice the squash into half length pieces, remove the seeds, then "pan up and skin up." Afterwards, bake the squash in preheated oven (400F) until it becomes golden brown for about 25 minutes.
   
   
3. Once it has cooled down, the skin can safely be peeled off. This recipe came from other stuffing-type recipes, such as butternut squash ravioli and butternut squash lasagna.

How to prepare the pie crust
Serves 5-6

Ingredients:

• 2 ½ cups unbleached flour
  
• 1tsp sugar
  
• 2 tbsp butter cut in pieces
  
• ¼ tsp salt
  
• ½ cup cold canola oil
  
• (Refrigerated overnight)
  
• 6-8 tbsp ice cold water
  

Directions:

1. Stir the dry ingredients in a bowl, or pulse in a food processor. Then, add oil/butter, and mix until it becomes a coarse meal. Drizzle in ice cold water until the dough is held together. Do not overwork the dough.
   
   
2. Divide the dough into two round dishes. Chill and then wrap in plastic for 2 hours.
   
   
3. Roll out the dough on a lightly floured surface to create the bottom and topping of a 9 inch pie dish.
   
   
4. Press the dough into a 9 inch pie plate and bake 400F 8-10 minutes. Set aside.

*You can also buy the ready to use Pie Crust from the store.

How to prepare the filling:

Ingredients:

• 3 cups diced ½ "roasted butternut squash (made of 2-3 lbs raw butternut squash)
  
• 1 hand full fresh spinach
  
• ½ cup frozen edamame seeds/soybeans
  
• 2 small red/yukon potato diced and roasted
  
• 2 tbs diced onion roasted
  
• 1 cup ricotta cheese
  
• ½ tsp salt
  
• 1/2cup fresh mozzarella cheese or parmesan shredded
  
• 1/4 tsp black pepper
  
• Pinch of dried oregano
  
• Pinch of dried basil
  
• 1 tbs chopped parsley
  

Directions:

1. Mix all the ingredients together
   
   
2. Spread the filling on the pre-baked pie shell. Cover with the other round pie crust, and finally press edges together to seal.
   
   
3. Brush the top with the egg-wash or milk.
   
   
4. Bake at 375F degrees for 45-60 minutes until golden brown

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About Pot Pie Paradise:

Pot Pie Paradise and Deli is a catering & deli restaurant specializing in International Gourmet Home Made Personal Pot Pies. Founded by Owner and Chef Theresia, Pot Pie Paradise & Deli emphasizes healthy balanced meals by using fresh ingredients, no MSG and no hydrogenated oil.

We've made pot pies into a Gourmet Treat! All of our pot pies are carefully handmade with all natural ingredients and no preservatives. Just one bite will tell you, you are in for a treat!

3522 Arden Rd
Hayward, CA 94545-3908
Phone: (510) 781-4994
Website: www.potpieparadise.com

Besides our store-front location in Hayward, you can also visit us at:

Claremont DMV Parking Lot
5300 Claremont Ave
Oakland, CA
Sundays: 9 a.m.-1 p.m.