Photo by Chad Spencer
4 acorn squash
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
2½ cups turkey stock (can substitute chicken)
4 tablespoons all-purpose flour
1 cup Dakin Dairy heavy cream
Salt and freshly ground pepper
1 cup fresh green peas
3 cups roast turkey, cut into
Puff pastry dough
1 egg, beaten
Preheat oven to 400 degrees.
Cut the “lid” off each squash and scoop out the seeds. Then, being careful not to cut into the hollow centers of each squash, shave a little skin off the bottoms to flatten them so the squash can stand upright. Place squash “bowls” in a roasting pan, cut sides down. Add a small amount of water to the pan and place in oven. Roast squash for 30-40 minutes until slightly tender. (Also roast the “lids” if you like.)
Meanwhile, melt 2 tablespoons butter in a large skillet over mediumhigh heat. Add carrot, celery, leeks and tarragon, and cook, stirring, until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
Melt remaining 3 tablespoons butter in skillet over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles. Do not let it brown. Whisk in 2 cups stock, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Season to taste with salt and pepper. If the sauce is too thick, whisk in remaining broth. Add sauce to cooked vegetables along with the roast turkey and peas and toss to combine.
When squash are slightly tender, remove from oven, turn them upright in pan, and mound the vegetable-turkey mixture into the “bowls.” Lay out puff pastry and cut pieces large enough to drape over the mounded filling. Place over filling and brush with a little of the beaten egg.
Place in oven and bake 12 minutes, then reduce temperature to 350 degrees. Bake 8-10 minutes more, until crust is golden and filling is bubbling. Let rest 10 minutes before serving.
Courtesy of Chef Tommy Klauber, Polo Grill and Bar