She Strengthens

Squash and Veggie Pot Pie: A Hearty, Wholesome Meal

Plan Ahead for a Delicious Outcome

To create this satisfying, one-pot wonder, you’ll need to invest a bit of time in roasting the squash beforehand. But trust us, it’s worth it! The rest of the preparation comes together quickly, making this dish perfect for a weeknight dinner or special occasion.

Gather Your Ingredients

For this recipe, you’ll need:

• 2 medium delicata squash
• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 2 tablespoons mirin
• 1/2 pound green beans, trimmed
• 1 1/2 cups corn, fresh or frozen
• 3/4 cup water
• 2 tablespoons Bragg Liquid Aminos
• 2 tablespoons arrowroot
• Freshly ground black pepper
• 1 frozen 9-inch pie crust, defrosted

Roast the Squash

Preheat your oven to 400°F. Wash the squash well, cut it in half lengthwise, and remove the seeds. Rub each section with oil and place them cut-side down on a cookie sheet or in a glass baking dish. Roast for 25 minutes, or until the squash is soft throughout. Remove it from the heat and set it aside.

Sauté the Aromatics

In a Dutch oven or large pot over medium heat, sauté the onion in olive oil until it’s soft, about 3 minutes. Add the carrots, celery, and mirin, and sauté for another 3 minutes.

Add the Vegetables and Squash

Cut the green beans into bite-size pieces and add them to the pot along with the corn. Sauté for 5 minutes, or until the beans start to soften. Chop the roasted squash into bite-size pieces and fold it into the mixture.

Thicken the Filling

In a small bowl, whisk together the water, liquid aminos, and arrowroot until smooth. Pour the mixture into the pot with the vegetables and stir until the liquid starts to thicken. Season to taste with pepper.

Assemble and Bake the Pot Pie

Transfer the filling to a deep casserole dish. Crumble the pie crust over the top and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 8 minutes, or until the top is lightly browned. Remove the pot pie from the oven and serve hot.