Butternut Squash Pot Pie

Ingredients

- 6 servings +

• 1 medium butternut squash, about 2 lbs, peeled and cut into 3/4-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 3 tbsp butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 8 fresh sage leaves, chopped
• ¼ cup all-purpose flour
• 1 ½ cups vegetable broth, low-sodium
• ¾ cup heavy cream
• 1 cup frozen peas
• ½ tsp black pepper
• 1 sheet refrigerated pie crust, or homemade, for the top
• 1 egg, beaten, for egg wash