Sweet Dumpling Squash & Parsnip Pot Pie

One thing I love about sweet dumpling squash (one of many, actually) is that the skin is edible. Yes, folks. That's right, you don't have to bother peeling this pretty multi-colored skin off -- just leave it and eat. Actually, of all the veggies in this pot pie that are typically peeled, you will peel none. Don't touch those carrots or parsnips because those too have skin that, once scrubbed clean, is good for you.

Because honestly, who doesn't love omitting one extra step? I sure as heck do. Another time saving tip that I employed during the making of this dish was store bought biscuits. I once tried homemaking my pot pie biscuit topping and my husband told me it "tastes like a brick." Yep, so I left that to the professionals and found a quasi-healthy brand (read no bad fats, chemicals) with which to top my pie.

One final note -- this recipe, from the number of pictures, seems way more complicated than it is. The one thing I love most about this recipe is that it's super easy and can be made from pretty much any veggies you have on hand. Throw in chicken -- or don't. It will still be delish.


Sweet Dumpling Squash & Parsnip Pot Pie

2 sweet dumpling squashes
2 large parsnips, scrubbed and chopped
1 bunch carrots, scrubbed and chopped
1 head chard, chopped
2-3 cups roasted chicken (I had roasted a whole bird the day before, so used the leftovers)
1 tablespoon coconut oil or butter
2 tablespoons flour
1 1/2 cups milk (I only use whole)
salt & pepper, to taste
1 pack pre-made biscuits (Trader Joe's has a good one)

First roast your squash. Simply chop it up and drizzle with a little melted butter or coconut oil. Sprinkle with salt and pepper. As you can see I cut my squash in a totally haphazard way. But no peeling! Whoohoo! Roast on 400 degrees for about 30 minutes.

Cool. Chop into bite size pieces.

Meanwhile, saute your carrots and parsnips in a large Dutch oven or whatever you plan to use for your pot pie. I did mine in coconut oil. I started in my cast iron skillet, but by the time I was ready to add in the chard, I switched to my Dutch oven since I was running out of room.

Once the carrots and parsnips are fork tender and slightly browned, add in your chard and saute for about five minutes more. Add in your chicken and squash. Sprinkle in the flour and stir well to coat.

Next, on while cooking on low, pour in milk. Stir constantly until mixture thickens and veggies are coated in a creamy sauce. Top with biscuits and pop in the oven at 375 degrees for 20 minutes. Serve piping hot.