Heat oven to 425F.
Toss the butternut squash in 1 tsp corn oil and spread in a single layer on a sheet pan. Roast at 425F for 15 minutes until just toasty. Remove from the oven and set aside.
Meanwhile, heat 2 tsp Mazola® Corn Oil in a nonstick pan on high heat. Add the mushrooms and saute, tossing occasionally, until browned. Add the garlic and spinach, and cook, stirring often, until garlic is fragrant and spinach is wilted. Set aside.
Prepare the sauce: heat the 2 Tbs corn oil in a medium saucepan. Add the flour, whisk until smooth, and cook 1 minute to make a roux. Slowly whisk in the milk and stock. Cook on medium-high/high heat, whisking constantly, until mixture comes to a simmer and thickens enough to coat the back of a wooden spoon. Remove from the heat and add the cheese.
In a large bowl, combine the roasted squash, mushrooms-spinach mixture, and the remaining ingredients for the veggies. Add the sauce. Taste for seasoning. Spoon into four large ramekins.
Heat oven to 350F.
Lay out a sheet of wax paper on the counter (alternatively, a cutting board can be used). Lay one sheet phyllo. Brush or spray with Mazola® Corn Oil. Repeat to make five more layers, for six total. Cut in half crosswise, and cut the bottom off lengthwise to create two 6x6-inch square stacks of phyllo. Top two ramekins, tucking in around the rim. Repeat to top the remaining two ramekins.
Place pot pies on a large bake sheet and put in the oven to bake at 350F for 25-30 minutes or until filling is bubble and top crust is crispy golden brown. Yields: 4 servings.