Roasted Vegetable Pot Pie

Adapted from Family Circle.

CC Club Instructions : Thaw, and then follow baking instructions below.

Ingredients

* 1 small cauliflower, cut into florets, about 4 cups
* 1 small butternut squash, peeled and cut into 1-inch pieces
* 2 medium parsnips, peeled and cut into 1/2-inch pieces
* 2 medium carrots, peeled and cut into 1/2-inch pieces
* 1 sweet red pepper, cut into 1-inch pieces
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup vegetable broth
* 1 tablespoon cornstarch
* 3/4 teaspoon dried thyme
* 3/4 teaspoon dried oregano
* 2 tablespoons plain bread crumbs
* 1 pie crust (for top)
* 2 tablespoons grated Parmesan cheese

1. Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.

2. In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and 1/4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450 degrees F for 30 minutes, stirring halfway.

3. Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

4. Spoon in vegetable mixture and sprinkle with cheese. Place the piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.

5. Bake at 450 degrees F for 15 minutes. Lower heat to 425 degrees F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.