Vegetable Pot Pies

This winter/spring season I wanted to cook with squash more. I have never really been a big fan of squash, so I decided to give it another try. Winter squash blends very nicely with other vegetables in these delicious individual pot pies.

Serves 6

• 1 large potato
• 5 1/2 oz winter squash
• 1 large carrot
• 1 red bell pepper
• 2 1/2 cups small broccoli florets
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 3/4 oz butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 cup grated cheddar cheese
• 2 egg yokes, plus 1 lightly beaten egg
• cayenne pepper to taste
• 1 tsp paprika
• 2 sheets puff pastry, thawed
• 1 tsp poppy seeds

1. Preheat oven to 425 F. Spray six 1-cup ramekins with cooking spray and place them on a baking sheet.

2. Peel potato, winter squash, and carrot and cut them into 1-inch cubes. Cut the red bell pepper into 1-inch squares. Steam potato, winter squash, carrot, and broccoli until tender. Place in a large bowl.

3. Heat olive oil in a large pan. Add onion and red bell pepper. Cook for 3-4 minutes or until just tender. Add to the rest of the vegetables.

4. In a small saucepan, melt the butter over medium heat. Add flour while constantly stirring and cook for 2 minutes. Gradually pour in the milk while continuing to stir. Bring to a boil. Stir for 3 minutes or until the mixture thickens. Remove from the heat and slightly cool. Stir in cheese and egg yokes. Mix everything well. Add cayenne pepper, paprika, and salt. Add the sauce to the vegetables and stir to combine.

5. Divide the vegetable mixture between 6 ramekins. Cut 6 circles out of the puff pastry to fit the top of the ramekins. Seal the edges. Brush with the beaten egg and sprinkle with poppy seeds. Bake for 30 minutes or until golden brown.

Adapted from Essential Vegetarian, Individual Pot Pies, p 71.