Butternut Squash & Mushroom Tofu Pot Pie

I had a huge butternut squash living inside my pantry for a couple of weeks, and while I was intrigued in testing its longevity, I finally decided to put it to good use. I typically roast a butternut squash to tender perfection and call it a day, but this Butternut Squash & Mushroom Chicken Pot Pie inspired me to do something different.

I was so intrigued by the butternut squash and mushroom combination. What a perfect duo for the Fall weather! My version of the recipe swaps the bacon, chicken broth and chicken for vegetarian alternatives, among other minor changes.

Butternut Squash & Mushroom Tofu Pot Pie

1 1/2 cups peeled & cubed butternut squash

3/4 cup milk

1/2 cup vegetable broth

2 cloves garlic

salt & pepper to taste

1 tbsp. olive oil

1 large onion, diced

4 cups of sliced mushrooms (I used regular white-button, you can use whatever you like)

1/2 block of extra-firm tofu, cubed

thyme

1 bag of buttermilk biscuits

Preheat oven to 350°. Place the butternut squash, milk, vegetable broth and garlic in a medium pot over medium-low heat. Season with salt and pepper. Simmer until squash is tender (around 15-20 minutes). Remove from heat and blend it to a smooth puree (this comes out slightly thicker than a really good butternut squash soup, so if you have leftovers you’re good to go).

While the butternut squash is cooking, saute the onions (with olive oil) in a large skillet over medium heat. Once the onions are translucent, add the mushrooms and cook for about 10 minutes. Add the thyme, salt and pepper according to taste. Finally, add the tofu and cook until the tofu absorbs all the flavors.

Prep biscuit mix according to instructions.

Pour the mushroom and tofu mixture in a baking pan/casserole dish (whatever you have available), ladle the butternut squash goodness over it and place biscuit mix on top.

Bake for 20 minutes or until the biscuits are golden. Let cool before eating. Enjoy!

The wonderful thing about cooking is the creativity involved. You can always adapt any recipe for any palate, and I encourage you to do so! You never know what delicious dishes you’ll come up with otherwise…

Bon Appétit!

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