We had a lovely Thanksgiving spent with family along the Connecticut coast (what great beach weather!). The food was delicious, company wonderful and we counted every blessing with much gratitude.

Among the many things I am thankful for, albeit a rather minor one in the grand scheme of things, is this new recipe for a roasted vegetable pie. It was a fabulous accompaniment to Friday night's post-tree decorating dinner and I can see great uses for it in the future, both as a side dish and main course, not to mention delicious as leftovers for lunch.

My husband's cousin, Steve, is a great cook and served this alongside a beef roast. It was satisfying enough for our vegetarian daughter as an entrée, and full of vegetables to set off the meat. It makes a great addition to a holiday table and travels well to a party. The filling can be a combination of whatever vegetables and seasonings you like — I am envisioning potatoes, cauliflower and peas roasted in curry and garam masala for my next one. Substitute feta or goat cheese for the parmesan and you have an entirely different flavor profile.

Roasted Vegetable Pie


1 package puff pastry, thawed

3 cups winter squash, peeled and cubed

2 cups potatoes, peeled and cubed

1 medium red onion, peeled and cut into medium pieces

½ teaspoon dried oregano (or more, to taste)

½ teaspoon dried thyme (or more, to taste)

2 tablespoons olive oil

salt and pepper to taste

1 8 ounce package cream or neufchatel cheese, at room temperature

¼ cup parmesan cheese

1 egg mixed with 1 tablespoon water (egg wash)


Preheat oven to 400 degrees. Toss vegetables and herbs in olive oil and season liberally with salt and pepper. Roast until vegetables are tender and beginning to brown, about 25 minutes. Allow to cool.

Preheat oven to 450 degrees. Unfold and, using a rolling pin, roll out one piece of pastry into a 18x18-inch square. Drape into a 12-inch greased springform pan, tucking it against the sides. Mix the cream cheese with the parmesan and spread on the bottom of the pastry. Add vegetables, smoothing the top. Unfold and roll out second sheet of pastry and cut out a circle about 14" in diameter. Place pastry circle over vegetables, tucking against top and sides. Trim both bottom and top pastry even to 1 ½" above vegetables, seal with egg wash, fold and crimp. Brush top of pie with egg wash and slash with a sharp knife to vent.

Bake pie at 450 degrees for 20 minutes, then reduce heat to 350 degrees and bake until pastry is golden brown and filling is heated through, about 40 minutes (cover loosely with foil if pie seems to be browning too quickly). Take from oven and allow to sit 5 to 10 minutes. Remove from springform pan and transfer to serving plate.