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Acorn Squash Pot Pie with Wild Rice & Almond-Thyme Cream Sauce

We are going savory today with this acorn squash pot pie stuffed with wild rice and a killer sauce. I kept it meatless, since I’m having a meat aversion lately. I’m hoping this latest pregnancy related aversion passes quickly, since my family is growing tired of my ever changing food taste.

Stuffed Acorn Squash with Wild Rice and Almond-Thyme Cream Sauce via Bakers Royale

Luckily, this recipe is highly adaptable and I just cubed some rotisserie chicken into a few of the pot pies for Matt and the little guy.

Speaking of my family, can you believe they asked me to cook more? Gah! I guess take-out gets old and dessert for dinner is unacceptable. Not one to make any type of New Year’s resolution, I’ve agreed to do so. With that you may see a few more savory dishes than usual around here–good thing or not?

Well, I guess you can decide as we go along. But as I told my family—just remember this is a dessert blog first.

Ingredients:

  • 4 large acorn squash
  • 1 cup of wild rice
  • 1 puff pastry sheet (store bought or homemade), thawed

Almond-Thyme Cream Sauce

  • 4 tablespoons butter, divided
  • 1/2 onion, coarsely chopped
  • 3/4 cup milk
  • 1/2 cup Marsala wine
  • 3 stems of thyme
  • 1/4 cup flour
  • 1/3 cup of of Diamond of California silvered almonds, toasted
  • 1/4 cup parmesan cheese
  • salt to taste

 

Directions:

  1. Heat oven to 400 degrees. Cut squash in half and scrape out seed. Place cut side down in a roasting pan and fill with 1/4 inch of water. Roast for 50-55 minutes. Remove from oven and set aside.
  2. Prepare wild rice according to instructions. Set aside once cooked.
  3. To make sauce: In a skillet over medium heat sauté onions until translucent in 2 tablespoons of butter. Turn down heat and add milk and Marsala wine to mixture and let simmer. In a separate pan, place remaining 2 tablespoons of butter and thyme  in a pan and cook on medium until butter is brown and fragrant; about 2-4 minutes. Remove thyme and then add flour and whisk until well combined. Slowly ladle liquid mixture into flour mixture, whisking constantly until sauce thickens. Remove from heat and stir in almonds, parmesan cheese and salt to taste. Transfer sauce to a blender and pulse to a smooth finish
  4. Add sauce to wild rice and mix until combined. Stuff roasted acorn squash with rice mixture. Place thawed puff pastry on top and lightly brush with an egg wash (1 whole egg and 1 tablespoon water beaten).  Bake at 400 degrees F for about 20 minutes or until puff pastry is golden brown. Serve immediately.

A few notes:

  • For the wild rice, I prefer Lundberg Wild Blend.
  • To stay ahead the rice mixture can be made a day in advance. I actually prefer to do this way to save time, but it also lets the flavors get stronger overnight.

 

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