Hi there! I’m just here to change your plans.
I figured your dinner plans consisted of your kiddo’s Halloween candy, or the Halloween candy that’s leftover from tricker-or-treaters, or the Halloween candy that you bought on sale at the drug store this morning (HI THAT’S ME!), but I’m here to suggest an alternative. It’s pie. It’s savory. It’s truly full of vegetables but balanced with enough butter to feel, well… complete. And that Halloween candy will be there when dinner is done. And this pie makes for some truly great leftovers. And you should need no more convincing.
It’s seasonal and savory pie for dinner, y’all! Look at us go (straight to the candy bucket for a snack before pie dinner).
Here’s what you’ll need – it’s dinner pie!
• a small pumpkin. Probably not the pumpkin you carved for Halloween but something similar and small. You can also use a butternut or acorn or really whatever kind of squash feels festive to you. It’s Decorative Gourd Season – don’t make me tell you again.
• onions and garlic – where every good savory should pie should start.
• fresh herbs – I used thyme and oregano because it’s in my backyard growing like a weed.
• green vegetables – I used green beans, green peas, and a few handfuls of kale.
• spices like cumin and chili powder and whatever else feels warm and wonderful.
• flour for thickening.
Continue reading Vegetarian Pumpkin Pot Pie at Joy the Baker.