MEATLESS MONDAY: Roasted Winter Vegetable Pie
Some of the crowned jewels of the fall/winter season are the abundant and hearty squashes, sweet potatoes, and dark leafy greens. I’m luck enough to be part of a CSA with Bells Bend Neighborhood Farms here in Nashville, so I’m getting a constant supply of the good stuff every week.
I wanted to make a recipe that showcased all the great produce I got (as you can see in a previous post, here). When you get ingredients that are locally & organically grown, I wanted to showcase their beauty, while using ingredients that help elevate their flavor. So this time, I let the ingredients inspire me. These fall/winter veggies are fantastic roasted. I tossed them in some spices that satisfy me during cool weather, like ginger, cinnamon, and chili powder. Then, I figured, what to make it more hearty than to wrap all these vegetables up in puff pastry and bake it off. Served with some simple tomato sauce, this is an outstanding meal.
What’s great is that it’s not only vegetarian, but it’s good. It’s really good. And for that one vegan friend you have that always shows up, they can eat this too! If you do want a meatier version, you could easily add some cooked ground meat (beef, chicken, turkey, pork, lamb, etc) to the mixture, or you could use up some of that leftover turkey you still have!
Roasted Fall Vegetable Pie (serves 6)
(Recipe Courtesy of Vivek Surti)
1 package of frozen puff pastry, thawed
1 butternut squash, peeled, seeded, and cubed
2 medium onions, quartered
1 sweet potato, peeled and cubed
1 globe turnip, peeled and cubed
2 carrots, chopped
1 red bell pepper, stemmed and chopped
1 tablespoon ginger, grated
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon red chili flakes
1/4 cup coarsely chopped cilantro or parsley
1/4 cup golden raisins
1/4 cup walnuts, toasted
4 small garlic cloves
1 bunch of swiss chard, finely chopped (or any other hearty green, like spinach, kale, or turnip greens)
1 egg, beaten with 1 tablespoon of water
Kosher salt and freshly ground pepper
Preheat your oven to 400 degrees. Put the butternut squash, onions, sweet potato, turnip, carrots, red bell pepper, and 2 garlic cloves (with skin) into the oven and roast until tender, about 30-35 minutes.
In the meantime, get a skillet over medium heat. Add a little bit of olive oil, the rest of the garlic and 1/2 teaspoon of red chili flakes. Add the chopped chard and cook until wilted. Season with kosher salt and freshly ground pepper.
Get your puff pastry and roll it out on a floured surface until it is about 1/4 inch thick and is in a nice rectangular shape.
When the vegetables are cooked, take them out of the oven and put them in a large mixing bowl (make sure to take the skin off the garlic cloves). Toss with ginger, cumin, cinnamon, 1/2 teaspoon red chili flakes, cilantro, raisins, and walnuts. Season everything with salt and pepper.
Now you have to assemble the pie. Lay half of the chard mixture on the bottom of the pastry, leaving enough room on all four sides to fold over and cover everything completely. Then, put the vegetable mixture on top of the chard. Cover again with the rest of the chard. Fold the pastry over, making sure there are no holes and that all the vegetables are completely covered.
Put the pastry in a 9×13 baking dish, or something big enough to hold it all. Brush the top with the egg wash. Sprinkle some great coarse grey sea salt, if you have some. Let roast for about 30-45 minutes, or until the pastry is really nice and golden brown.
When you take the pie out of the oven, let it rest for about 15 minutes. Then slice it up and serve it with some homemade tomato sauce. I promise, it’ll be one of the most satisfying meals you’ve had in a long time.