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Allrecipes Silicone Baking Mat 16.5 in X 11.6 in -- 1 Mat

Allrecipes Silicone Baking Mat 16.5 in X 11.6 in
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Allrecipes Silicone Baking Mat 16.5 in X 11.6 in -- 1 Mat

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Allrecipes Silicone Baking Mat 16.5 in X 11.6 in Description

  • Silicone Baking Mat
  • Available Exclusively From Kroger

Use in place of parchment paper when you bake.

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Butternut Squash, White Bean & Kale Pot Pie (Vegan)

Pot pie is practically synonymous with cold weather, thanks to the dish’s warm, savory aroma and hearty ingredients. This plant-based version takes the classic recipe and transforms it into a wholesome meal for the entire family. Filled with lots of veggies, including some of the season’s finest, plus comforting spices and fresh herbs, it’s the perfect dinner for blustery nights. Vegan Pot Pie with Butternut Squash, White Beans & Kale |

Butternut Squash, White Bean & Kale Pot Pie (Vegan)

Butternut squash

  • 1 medium butternut squash, (peeled, seeded & diced into 3/4-in. cubes (about 4 cups))
  • 2 Tbsp. extra-virgin olive oil
  • 1-1/4 tsp. fresh rosemary, (minced)
  • 1/2 tsp. salt
  • 1/8 tsp. ground nutmeg
  • Ground black pepper, (to taste)

Pot pie filling

  • 1/4 cup extra-virgin olive oil, (plus more for brushing pastry)
  • 3 leeks, (white & light green parts only, thoroughly washed, halved lengthwise & thinly sliced)
  • 1 medium fennel bulb, (finely chopped (about 3/4 cup))
  • 3 cloves garlic, (minced)
  • 4 cups finely chopped kale leaves, (tough stems discarded)
  • 1 Tbsp. tamari
  • 1 Tbsp. apple cider vinegar
  • 1-1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 15 oz. can cannellini beans, (rinsed & drained)
  • 2 cups vegetable stock
  • 2 Tbsp. unbleached all-purpose flour
  • 2 tsp. fresh rosemary, (minced, plus more for garnish)
  • 1 sheet frozen puff pastry, (thawed (dairy- & egg-free, such as Pepperidge Farm))
  • Flaky sea salt, (for garnish)
  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper or silicone baking mat.
  2. Place cubed butternut squash on sheet pan, drizzle with olive oil and toss with rosemary, salt, nutmeg and black pepper. Spread squash evenly in one layer on pan. Roast for 30 minutes, turning halfway, or until squash is lightly golden and tender. Remove from oven and set aside. Lower oven temperature to 375 degrees F.
  3. In large skillet, heat olive oil over medium-high. Add leeks and fennel and sauté for 6 minutes, or until fragrant and tender. Add garlic, kale, tamari, apple cider vinegar, salt and black pepper and sauté for 4 additional minutes. Add cooked butternut squash, cannellini beans, vegetable stock, flour and rosemary. Cook 3 to 4 more minutes, stirring occasionally. Remove from heat and transfer mixture to shallow 2-quart baking dish.
  4. On lightly floured surface, gently roll out puff pastry to smooth any creases and flatten sheet. Drape over baking dish; leaving corners of the pastry hanging over slightly. Brush pastry surface with olive oil and sprinkle with flaky sea salt and fresh rosemary, if desired.
  5. Use paring knife to make four thin slits near the center of the pastry. Bake for approximately 40 minutes, or until pastry is golden brown. Let sit for 10 minutes before serving.

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