Molly's vegetable casserole has all the flavors of fall under a flaky, crunchy crust!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh welcomes her nation life and makes meals inspired by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Chickpea Squash Casserole
DISH COURTESY OF MOLLY YEH
Level: Intermediate
Overall: 1 hr 20 minutes
Active: 35 minutes
Yield: 6 to 8 servings

Components

1 tablespoon extra-virgin olive oil
2 tablespoons (28 grams) unsalted butter, plus 6 tablespoons (84 grams), melted and cooled
2 medium carrots (250 grams), cut into 1/2-inch portions
2 stalks celery (150 grams), cut into 1/2-inch chunks
1 medium yellow onion (190 grams), sliced
Kosher salt
1 tablespoon fresh thyme leaves
2 teaspoons za'atar, plus more for scattering
1 teaspoon paprika
Pinch cayenne
4 cloves garlic, chopped
1 cup dry red wine, such as Cabernet Sauvignon
2 cups vegetable broth
One 15-ounce (470-gram) can crushed tomatoes
Two 15.5-ounce (878-gram) cans chickpeas (garbanzo beans), drained pipes and rinsed
1/4 cup (8 grams) sliced fresh Italian parsley, plus more for garnish
1 small butternut squash (690 grams), peeled, seeded and cut into 1/2-inch chunks
1 Golden Delicious or other cooking apple, unpeeled, cut into 1/2-inch chunks
1 bay leaf
1 tablespoon apple cider vinegar
1 tablespoon honey
9 to 10 sheets phyllo
Flaky salt, for sprinkling

Directions

Set up an oven rack in the center position and pre-heat the oven to 375 degrees F.

In a 12-inch cast-iron pan over medium heat, include the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring periodically, till the onions are softened, about 7 minutes. Include the thyme, za'atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Include the red white wine. Give a boil and after that lower to a simmer to minimize by half, 1 to 2 minutes. Include the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and remind a simmer. Simmer for 10 to 15 minutes, till the vegetables are tender and the sauce is thickened.

Include the vinegar and honey and season with 1 teaspoon kosher salt. Eliminate from the heat.

Lay the phyllo on your work surface. Brush 1 sheet with a few of the melted butter and spray with a little za'atar. Slide your hands under the sheet and loosely crumple it from beneath; it needs to sort of appear like a messy rose. Lay on top of the casserole. Repeat with the remaining phyllo and butter, spraying each with a little za'atar. Spray all over with a little flaky salt. Bake till the phyllo is crisp and golden and the veggies hurt, 25 to thirty minutes. Sprinkle with a little more parsley and serve.

Let leftover pot pie come to room temperature level and then shop, phyllo on top, in a covered container in the refrigerator for as much as 2 days.

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Molly Yeh's Chickpea Squash Pot Pie|Girl Satisfies Farm|Food Network

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