Roasted Vegetable Pot Pie

Creamy pot pie is one of the ultimate comfort foods and mine is no different. This is how it starts

1/2 acorn squash seeded
1/2 butternut squash seeded
1 medium zucchini
1. Medium yellow (summer squash)
2 potatoes
1 large sweet potato
1/2 medium yellow onion
3 tablespoons butter
2 tablespoons extra virgin olive oil
3 tablespoons flour
Salt and pepper to taste
I also like to add a little cumin and cayenne pepper just for a nice warm background flavor to my cream sauce
3 cups skim milk (or while milk if you like the extra fat)
2 refrigerated pie crusts and a pie plate

Peel and dice all the vegetables except the zucchini, acorn squash and yellow squash the skin is edible and has great vitamins in it. Coat them with olive oil, salt, pepper, cumin, garlic powder and this time I used some each powder all of this is to taste. Put these on a baking sheet and bake at 425 degrees for 30-35 minutes or until fork tender. While the vegetables are roasting put the butter and olive oil in a 10 inch skillet over medium high heat add diced onion and salt, pepper, cumin and cayenne let onions sweat until translucent then add flour and mix well. Let this cook for a minute or two to cook the raw flour out then add the milk whisk while you add the milk or you will get lumps, bring to a bubble until desired thickness is reached. The sauce should coat the back of a spoon without dripping. Remove the vegetables from the oven and fold them into the sauce as to not mash them. Place the mixture in your pie crust then top with another price of crust and fold under to seal edges. Poke holes in the top for steam to escape. I like to make a funny face in mine because the kids like it. Then put the pie in the same 425 degree oven and bake until golden brown.