Roasted Winter Squash Pot Pie / Vegetarian/Vegan – Bruno Albouze – THE REAL DEAL

Here is the ultimate vegan dish; roasted winter squash pot pie!
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Wire cooling rack
John Boos cutting board
F.Dick filet knife
Global Knife 18 inch (30cm)
Pro Portable Electronic Balance
Pastry bowls
Baking sheet
Silpat / Silicon Mat
Waring blender
Waring immersion blender
Le Creuset cast iron Dutch oven


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Roasted Winter Squash Pot Pie / Vegan Style
Serves 6.

Roasted Winter Squashes
6 ea. winter squashes such as fairy, carnival, acorn, kabocha…
6 star anise (1 per squash)
Olive oil
A few sprigs fresh thyme

Method
Rinse squashes and pat dry. If necessary in order for the squash to sit upright, trim off a small portion of the bottom. Carefully cut 1-inch off the top of each squash and scoop out the seeds; save them for the veggie stock. Oil a sheet pan or silicon mat, spread out some fresh thyme and place squashes up side down placing a star anise underneath each cavity; it will release its scent when roasting. Use 1 baking tray for 3 squashes. Wrap stems with foil to prevent from burning. Roast for 45 minutes at 425ºF (220ºC) or until soft to the touch. Rotate sheet pan half way through. Remove from oven, flip over onto clean baking trays. Let cool.