| 3 | c | Water |
| 1 | lb | Peeled seeded butternut squash; cut into 3/4-inch cubes (about 1 1/2 cups) |
| 1 | c | Leftover vegetables |
| 3 | | Tablespons unsalted butter |
| 3 | tb | All-purpose flour |
| 1 | c | Turkey broth or chicken broth |
| 2 | tb | Minced fresh sage leaves plus a sage sprig for garnish |
| 5 | oz | Pearl onions; (about 15), blanched in boiling water for 2 minutes, drained, and peeled |
| 3 | c | Cubed cooked turkey |
| | FOR THE CRUST |
| 1 1/4 | c | All-purpose flour |
| 1 1/2 | ts | Double-acting baking powder |
| 1/2 | ts | Salt |
| 2 | tb | Cold unsalted butter; cut into bits |
| 5 | oz | Extra-sharp Cheddar; grated (about 1 1/2 cups) |
| 4 | sl | Bacon; cooked until crisp and crumbled |
| 1/2 | c | Milk; up to 2/3 |
