Plenty for a Crowd

Winter Squash Pot Pie

Makes 1 (12-inch) pot pie

1 small butternut squash, peeled, seeded, and cut into ¾-inch pieces
1 small kabocha squash, peeled, seeded, and cut into ¾-inch pieces
2 tablespoons olive oil, divided
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt, divided
1½ teaspoons ground black pepper, divided
1 pound mild Italian sausage, casings removed
1 small sweet onion, chopped
1 medium green bell pepper, chopped
1 clove garlic, minced
1 cup low-sodium chicken broth
3 tablespoons all-purpose flour
4 cups chopped stemmed collard greens
1½ cups heavy whipping cream
½ (14.1-ounce) package refrigerated piecrusts, room temperature
1 large egg, lightly beaten
Garnish: 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; spread in an even layer.

3. Bake until tender, about 25 minutes. Let cool completely.

4. In a 12-inch cast-iron skillet, heat remaining 1 tablespoon oil over medium-high heat. Add sausage; cook until browned and crumbly, about 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.

Add onion and bell pepper to drippings; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in broth,