Bakers Royale

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

By 24 Comments

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.

Acorn Squash Pot Pie 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.

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

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

Yield: Makes 4 large pot pies (or 6 small pot pies)

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 Diamond California® Nuts silvered almonds, toasted
  • 1/4 cup parmesan cheese
  • salt to taste
  •  

Instructions

  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.

Notes

 

 

© Naomi Robinson | Bakers Royale
Category: Savory

Disclosure: This post is sponsored by Diamond California® Nuts as part of an ongoing ambassadorship. However, all opinions are my own.

Comments

  1. 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!

  2. Belinda@themoonblushbaker says

    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!

  3. 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!

  7. 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!

  12. 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

  15. 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!

  16. Beautifood says

    never thought of using them this way, wonderful! :))
    if you’re interested, you can check :)) thank you!

  17. Denise says

    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!

  19. 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!

  22. 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.

  24. Jennifer says

    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!!

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