1Wash squash well, cut in half lengthwise, remove seeds and rub each section with oil. Place cut side down on cookie sheet or in glass baking dish and roast 25 minutes or until soft throughout. Remove from heat and set aside.
1In Dutch oven or large pot over medium heat, sauté onion in olive oil until soft (about 3 minutes). Add carrots, celery and mirin and sauté 3 minutes. Cut green beans into bite-size pieces, add to pot along with corn and sauté 5 minutes or until beans start to soften. Chop squash into bite-size pieces and fold into mixture.
2In small bowl, whisk together water, liquid aminos and arrowroot until smooth. Pour into pot with vegetables and stir until liquid starts to thicken. Season to taste with pepper. Remove from heat and transfer to deep casserole.
1Crumble pie crust over top of casserole and cover with foil. Bake 30 minutes. Remove foil and bake 8 minutes longer or until top is lightly browned. Remove from oven and serve.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Transporting Pie Dough
How to get it from the counter to the pie plate.
Easy Pie Crust
Homemade pie crust really elevates your desserts (and savory tarts and quiches too), and isn't as hard as you might think, especially if you use a food processor to make the dough. Even if you don't roll it out exactly evenly or press it in to your pie plate perfectly, the buttery taste and flaky texture will more than make up for any cosmetic imperfections. Give this easy pie crust recipe a try next time you bake -- and if you want to use it for a savory dish, just leave out the sugar in the recipe.