I had a butternut squash in my vegetable basket for a couple of months, we always have the odd potato or two lying around, but that was not going to be enough to magic up a hearty meal. I wondered if the winter greens in the garden were still edible and then actually went out to investigate. The Tuscan black kale has gone to seed, but the curly kale still seemed to be thriving, so I plucked a good handful of leaves and ran back indoors to make dinner. This is what I made: Curly Kale, Butternut Squash and Potato Pot Pie.
The Cheesy Curly Kale, Butternut Squash and Potato Pot Pie was delightful to eat and very comforting. Sweetness from the butternut squash, a slight bitterness from the kale and neutrality from the plain potatoes. I don't usually put cheese in my pot pies, they are very often vegan, but I wanted to ring the changes. This was super rich and very flavourful.
Part of me wished I had shared this recipe yesterday, when people worldwide were celebrating St Patrick's Day, I mean look at the colours in that pot just scream Irish flag.
Instead I am sharing this with Harvest Monday hosted by Dave at Happy Acres Blog, as this overwintered curly kale came from my garden allotment plot. I also have some rainbow chard, so hopefully I will be able to join in again next week.
I am also sharing it with Eat Your Greens food challenge that I co-host with The Veg Hog. Please do join in if you can, there still plenty of time.
Ingredients 2 tablespoons olive or vegetable oil
2 medium onions, finely sliced
2 bay leaves
250g potatoes, chopped into small cubes
1 teaspoon of celery salt or sea salt
200ml vegetable stock
200g curly kale, stalks removed and shredded
500g butternut squash, chopped into small cubes
1 teaspoon dried parsley
1 teaspoon dried dill
For the cheddar cheese sauce
55g plain flour
400ml vegetable stock
110g cheddar cheese
Read made Puff pastry for topping
In a wide pan, heat the oil, then add the onion and saute until soft. Reduce the heat and add the bay leaf, potatoes, celery salt if using and the vegetable stock.
Cover and bring to the boil, then reduce the heat and simmer for five minutes.
Stir in the kale and butternut squash and simmer for 10 minutes, when the vegetables are beginning to feel tender, stir in the dried parsley and dill.
Cook for a couple of minutes.
Then remove from heat.
Remove the bay leaves and discard
For the sauce
Melt the butter and whisk in the flour to make a roux.
Cook for a couple of minutes, stirring constantly.
Whisk in the stock and cook on medium heat, until the sauce is thick.
Season with salt and pepper.
Pour over the filling.
Transfer filling to a 9 x 13 inch baking dish OR 6 individual pie dishes
Top with puff pastry.
Bake for 35- 40 minutes until the puff pastry is golden.
Remove from the oven, allow to cool for a few minutes before serving.