Ingredients

1   pound butternut squash, peeled and cut into 1/2-inch dice 2   small turnips (about 4 ounces total), peeled and cut into 1/2-inch dice 1/2   pound parsnips, peeled and cut into 1/2-inch dice 2   tablespoons olive oil 1   teaspoon salt 1/2   teaspoon freshly ground pepper 1   medium onion, cut into 1/4-inch dice (1 cup) 2   celery stalks, cut into 1/4-inch dice (1/2 cup) 10   ounces Brussels sprouts, trimmed and quartered 1   large or 2 small Portobello mushroom caps (about 5 ounces total), halved and cut into 1/4-inch-thick slices 4   tablespoons unsalted butter 2-1/2   tablespoons all-purpose flour, plus additional for dough 1   can (14 ounces) low-sodium chicken broth 1-1/2   tablespoons apple cider vinegar 2   teaspoons dried oregano 1/3   cup finely grated Parmigiano-Reggiano 5   prepared piecrust sheets (from 3 boxes, 15 ounces each) 1   large egg, beaten

Description

1   Pound Butternut Squash, Peeled And Cut Into 1/2-inch Dice 2   Small Turnips (about 4 Ounces Total), Peeled And Cut Into 1/2-inch Dice 1/2   Pound Parsnips, Peeled And Cut Into 1/2-inch Dice

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