Butternut Mushroom Pot Pie

Name: Butternut Mushroom Pot Pie
Prep time: 25 min
Ingredients: All-butter or pareve puff pastry, thawed if frozen; 1-1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3-1/2 cups); 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter (or olive oil if making the recipe dairy-free); 1/2 small red onion, peeled and finely chopped; 3 large cloves of garlic, peeled and chopped; 10 ounces Cremini mushrooms, cleaned, trimmed,and quartered if small, cut into wedges if large; 1/2 cup dry white wine; 2 tablespoons flour; 2 cups vegetable stock; 8 ounces cauliflower, broken into small florets (about 1-1/2 cups); 12 to 14 spears asparagus, trimmed and cut into 1/2-inch pieces (about 1 cup); 1/2 cup fresh or frozen peas; Leaves from 1 spring fresh oregano, chopped (or 1/4 teaspoon dried); Sea salt and freshly cracked black pepper to taste

Butternut Mushroom Pot Pie was pinched from <a href="http://kosherfood.about.com/od/fishmaindishes/r/Butternut-Mushroom-Pot-Pie-Dairy-or-Pareve.htm" target="_blank">kosherfood.about.com.</a>

"A kosher, vegetarian recipe for a savory, veggie-filled Butternut Squash and Mushroom Pot Pie that can be made vegan by swapping all-butter puff pastry for a dairy-free version...."

INGREDIENTS

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All-butter or pareve puff pastry, thawed if frozen

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1-1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3-1/2 cups)

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1 tablespoon extra virgin olive oil

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2 tablespoons unsalted butter (or olive oil if making the recipe dairy-free)

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1/2 small red onion, peeled and finely chopped

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3 large cloves of garlic, peeled and chopped

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10 ounces Cremini mushrooms, cleaned, trimmed,and quartered if small, cut into wedges if large

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1/2 cup dry white wine

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2 tablespoons flour

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2 cups vegetable stock

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8 ounces cauliflower, broken into small florets (about 1-1/2 cups)

•

12 to 14 spears asparagus, trimmed and cut into 1/2-inch pieces (about 1 cup)

•

1/2 cup fresh or frozen peas

•

Leaves from 1 spring fresh oregano, chopped (or 1/4 teaspoon dried)

•

Sea salt and freshly cracked black pepper to taste

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