Chickpea & Squash Skillet Pie

October is here, which means it’s time for a skillet recipe. Most often, I prep dinner during my son’s nap and then pop it into the oven when it’s time to eat. This recipe is the exact time of meal I like to prep for a busy night because it can reheat in the oven in about 20 minutes and is delicious hot or room temperature (a key for activity filled weeknights in my house of four kids). Enjoy this one, recipe below:

Chickpea and Squash Skillet Pie

3 tbsp extra virgin olive oil

1 onion, diced

1 butternut squash, cubed

3 cloves of garlic, minced

1 tsp of fresh or dried thyme

¼ tsp cinnamon

salt and pepper

1 cup of spinach or kale, chopped

2 can of beans, I used chickpeas because it’s my kids’ favorite

1 cup of vegetable stock

1 cup soy milk

1 tablespoon miso

1 tablespoon cornstarch 

For the Olive Oil Pie Crust

3 cups organic all purpose flour

1.5 teaspoons of salt

1 cup organic extra virgin olive oil

½ cup of cold milk

1 egg + 1 tablespoon of water

Preheat a wide and deep cast iron pan over medium heat. Add your olive oil. Once it’s shimmering, add the onion, salt, pepper, thyme and cinnamon and cook for 3-5 minutes until softened. Add the squash and cook for another 7-10 minutes, stirring occasionally. If it begins to stick, add a splash of vegetable stock. 

Add the spinach, chickpeas and one cup of stock, bring to a simmer and cover to cook the squash, about 10 minutes. The squash is cooked when you can poke a fork into it. 

While the squash is cooking, preheat your oven to 400 and make your pie crust. Whisk together the salt and flour. Make a well, or a small bowl, in the center of your flour mixture and add the cold milk and olive oil. Use your hands to work it all together and form a ball. Turn it onto a working surface and use a rolling pin to roll out the dough. I use the lid from my baking dish to cut the crust to ensure it is the right size for my skillet pie. Cut the dough and set aside.

Once the squash is cooked, turn off the heat. Remove about ¼ of the cooking broth and add to a bowl with 1 cup of soy milk, 1 tablespoon of miso and 1 tablespoon of cornstarch. Whisk together to emulsify the miso and the cornstarch, then pour the mixture back into the skillet. Carefully add your pie crust to the top of your skillet mixture. Olive oil pie crust can be delicate. If it breaks, add to your skillet in pieces and pinch them back together. I top with some Parmesan or an egg wash (1 egg + 1 tablespoon of water). Cut some slits into the top so the steam can release, and cook for 20-30 minutes until the crust is golden on the edges.