Winter Squash Pot Pie
Makes 1 (12-inch) pot pie
1 small butternut squash, peeled, seeded, and cut into ¾-inch pieces1 small kabocha squash, peeled, seeded, and cut into ¾-inch pieces2 tablespoons olive oil, divided1 tablespoon chopped fresh thyme2 teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided1 pound mild Italian sausage, casings removed1 small sweet onion, chopped1 medium green bell pepper, chopped1 clove garlic, minced1 cup low-sodium chicken broth3 tablespoons all-purpose flour4 cups chopped stemmed collard greens1½ cups heavy whipping cream½ (14.1-ounce) package refrigerated piecrusts, room temperature1 large egg, lightly beatenGarnish: chopped fresh thyme, ground black pepper
1. Preheat oven to 400°. Line a large rimmed baking sheet with foil.
2. On prepared pan, toss together all squash, 1 tablespoon oil, thyme, ½ teaspoon salt, and ½ teaspoon black pepper;…
