Vegetable Pot Pie (Paleo)

1 butternut squash, peeled and chopped

3 sweet potatoes, chopped

1 acorn squash, peeled and chopped

Preheat oven to 425.  Place vegetables on baking sheets and drizzle with olive oil, coarse salt, and black pepper.  Divide between 2 baking sheets so vegetables are in a single layer.  Roast 20-30 minutes, until golden brown.  Remove from the oven and set aside. 

1 large onion, chopped

2 cups chopped celery, chopped

2 cups diced carrots, chopped

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

½ cup fresh parsley, chopped

2 cups vegetable stock

salt

pepper

Meanwhile, heat large skillet over medium heat.  Add 2 tablespoons olive oil to pan.  Saute onion, celery, carrots, garlic, thyme, and rosemary until vegetables are soft, about 15 minutes.  Stir often.  Add Sprinkle 2 tablespoons flour over vegetables and stir for 1 minute, until flour is distributed and no longer visible.  Add 2 cups vegetables stock and reserved roasted vegetables.  Bring to a simmer and continue simmering for 10 minutes, until thick.  Add more stock or water to thin it out if necessary.  Pour vegetables into large casserole pan. Top with almond meal crust.   

Almond Flour Crust:

3 cups almond meal or almond flour

1 tsp baking powder

1 tsp coarse salt

½ cup coconut oil at room temp

 Combine all ingredients in the bowl of a food processor.  Mix on low speed until combined in a ball.  Add tablespoons of water if necessary to get it to come together.  Once combined, scrape out of bowl and wrap in plastic wrap in a ball for at least an hour.  Remove from fridge and roll out with a rolling pin or just press with your hands until its the size of the casserole pan.  Using the plastic wrap to help, lift the crust and turn over on top of the vegetable mixture.  Bake at 350 for 45 minutes, until crust is golden brown.  

Serves 8

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