Roasted Autumn Vegetable Pot Pies

 

Ingredients

2 cups butternut squash, diced into 1/2-inch cubes

1 large sweet potato, diced into 1/2-inch cubes

2 cups parsnips, sliced into half-moons

2 cups Brussels sprouts, halved

3 tbsp extra virgin olive oil

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp kosher salt

1/2 cup Greek yogurt, plain

1/2 cup feta cheese, finely crumbled

1/4 cup whole milk ricotta cheese

1 tsp lemon zest

1/2 tsp vanilla bean paste

1/2 tsp ground nutmeg

1/4 cup clover honey

1 tbsp hot honey

2 tbsp balsamic vinegar

1/2 tsp ground ginger

1 sheet puff pastry, thawed

1 large egg, beaten (for egg wash)

1/2 cup raw walnut halves, toasted and finely crushed

1/4 cup fresh pomegranate seeds

1/4 red onion, shaved very thin (soaked in ice water)

1/4 cup fresh mint, finely chiffonaded

1/2 tsp dried edible marigold petals

1/2 tsp flaky sea salt

Directions

Preheat your oven to 400°F and line a large baking sheet

with parchment paper.

In a large bowl, toss the butternut squash, sweet potato,

parsnips, and Brussels sprouts with olive oil, ground

ginger, cinnamon, and salt.

Spread the vegetables in a single layer and roast for 25

to 30 minutes until tender and the edges are deeply

caramelized and charred.

In a small skillet over medium heat, combine the clover

honey, hot honey, balsamic vinegar, and ground ginger.

Simmer for 6 to 8 minutes until the glaze reduces to a

thick, glossy syrup; remove from heat and let cool.

In a food processor, blend the Greek yogurt, feta, ricotta,

lemon zest, vanilla bean paste, and nutmeg until the

whipped feta cream is light, airy, and completely smooth.

Roll out the puff pastry and cut into four circles slightly

larger than your individual ramekins; prick the centers

with a fork.

Fill four 8-ounce ramekins with the roasted vegetables

and top each with a generous dollop of the whipped feta

cream and a drizzle of the balsamic honey glaze.

Place the puff pastry circles over the ramekins, pressing

the edges to seal; brush with egg wash and sprinkle with

a hint of cinnamon.

Bake for 12 to 15 minutes until the pastry is golden

brown and puffed; garnish the tops with toasted walnut

crumble, fresh pomegranate seeds, shaved red onion,

mint chiffonade, marigold petals, and a final pinch of

flaky sea salt.