Acorn Squash Pot Pie Share on Pinterest

Acorn Squash Pot Pie

  • 1 hour 15 minutes
  • 12 ingredients
  • Almonds
  • Difficult
  • pot pies; (4 large or 6 small)


  • 4 large acorn squash
  • 1 cup 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 Diamond of California® silvered almonds, toasted
  • 1/4 cup parmesan cheese
  • salt to taste

The Steps

  1. Heat oven to 400°F. 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°F for about 20 minutes or until puff pastry is golden brown. Serve immediately.

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