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.
Yield: Makes 4 large pot pies (or 6 small pot pies) Almond-Thyme Cream Sauce
Acorn Squash Pot Pie with Wild Rice & Almond-Thyme Cream Sauce
Yield: Makes 4 large pot pies (or 6 small pot pies)
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.