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1
In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking.
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2
In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.
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3
In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes.
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4
Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes.
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5
Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish.
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6
The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.__
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7
Preheat the oven to 425F.
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8
Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal.
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9
Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough.
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10
Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture.
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11
(Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)
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12
Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig.
