Winter Squash Pot Pie

Name: Winter Squash Pot Pie
Prep time: 55 min
Cook time: 50 min
Total time: 105 min
Ingredients: 5 kg Winter squashes: Fairy/Carnival/Acorn/Kabocha; 6 ea. Star anis; 1 ea. Sprig thyme; 15 ml Olive oil; 15 ml Olive oil; 150 g Leek (white part); 100 g Celery stalk (chopped ); 250 g Carrots (peeled and chopped); 100 g Fennel (chopped ); 80 ml Chardonnay; 2 g Red curry paste (optional ); 1.5 L Veggie stock*; 250 g Yukon gold potatoes (peeled and cubed); 250 g Sunchokes; 400 ml Coconut milk; 225 g Fresh lima beans or cooked beans; 125 g English peas

Welcome to a cozy and heartwarming recipe that will delight your taste buds - Winter Squash Pot Pie! This delicious dish combines the rich and creamy flavors of winter squash with potatoes, sunchokes, and fresh lima beans, creating the perfect comfort food for chilly evenings. In this recipe, Chef Bruno Albouze showcases his expertise in combining seasonal ingredients to create a dish that is both comforting and elegant. This Winter Squash Pot Pie is the epitome of comfort food, perfect for sharing with loved ones on a cold winter night. Join Chef Bruno Albouze in this culinary journey as he guides you through the steps to create this mouthwatering Winter Squash Pot Pie.