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.
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.
A few notes:
- For the almonds, I prefer Diamond California® Nuts silvered almonds and toasted them first. Don’t skip this step as it provides a lot of flavor and makes the sauce.
- For the rice, I prefer Lundberg’s 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.
Acorn Squash Pot Pie with Wild Rice & Almond-Thyme Cream Sauce
Disclosure: This post is sponsored by Diamond California® Nuts as part of an ongoing ambassadorship. However, all opinions are my own.
Averie @ Averie Cooks says
Naomi this is a GREAT idea! I’ve never seen anything like this before – leave it to you to make something so creative! I love squash and wild rice, this looks great. And you’re pregnant, and write a food blog, and your family asked you to cook more? No.they.didn’t. Pinned!
I addition old rice is a great idea! I remember seeing a rice pie a few months back in a 1980s cook book but dismissed it. However it does make sense to use a flavorful rice.
I do not think your family can complain too much; especially if this is on the table!
Taylor @ Food Faith Fitness says
This is genius! My tastebuds can’t even believe my eyes. I love love squash, but I have never had it with wild rice and definitely not in a pot pie! But I can only imagine how delish this all would be topped off with some flaky puff pastry!
This is SO creative. I have never seen a squash pot pie. How cool and delicious!
Katrina @ Warm Vanilla Sugar says
Cool!!! I absolutely love this idea – so awesome!
heidi @ a week from thursday says
I love that you covered this in a puff pastry. I’ve never seen that before. This looks incredible. I’m definitely going to make it. Thanks for sharing!
Philia (from sweetphi.com) says
Wow, what an amazing idea, these are absolutely adorable and look so yummy! Next time I get squash i’m going to for sure try these!
Sommer @ASpicyPerspective says
This is an amazing recipe! Love it!
Sophia @ NY Foodgasm says
This is sooooo creative, absolutely LOVE it Naomi!! Pinning for later!
Amanda @ Once Upon a Recipe says
This is absolutely genius! Will give it a try the next time I get my hands on some acorn squash.
Brandon @ Kitchen Konfidence says
I love this idea!! So creative. Photos look amazing as usual 😉
Sara | Simply Happenstance says
Oh my, Naomi! Everything you create looks like a piece of art! I can’t wait to try this! Beautiful! xo
Beautiful! Yeah for vegetarian goodness!
Thank you for all that you do!
Laura (Tutti Dolci) says
I love creative vegetarian meals, this looks fab!
Liz @ Floating Kitchen says
This is a fantastic idea! I love stuffed acorn squash, but never thought to put a lid on it and turn it into a pot pie. Can’t wait to try this trick at home!
never thought of using them this way, wonderful! :))
if you’re interested, you can check :)) thank you!
You are fast – was admiring this last night in my IG feed, and dreaming about it today. Cannot wait to try it out as we are looking for meatless meals and do love a good pot pie!
Kevin @ Closet Cooking says
What a great idea to do make the pot pie stuffed in the acorn squash!
Ali @ Inspiralized says
This looks beyond amazing – I love acorn squash, so the idea of it in a pot pie is just phenomenal. MUST try!
Jenny Flake says
Beautiful Naomi!! Drooling!!
Julie @ Table for Two says
holy cow, this sounds and looks amazing!! i’m drooling over here!
Sara R says
This can easily be made gluten-free by using chebe mix or a g/f pie crust mix instead of the wheat pastry.
This looks beyond amazing, Naomi!! I love it!
Hi, I am preparing to make this recipe some time this week. I was wondering if you used 4 acorn sqaush and cut them in half, why do your servings only add up to 4 or 6. I am thinking that would be 8 but maybe I am missing something. I just want to make sure I am doing it right. 🙂 And thank you for sharing your recipes!!