Mini Turkey-Cranberry Pot Pies

Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place 6 (6-oz) ramekins (individual baking dishes) or custard cups in pan.

In 1 1/2-quart saucepan, heat squash and 1/4 cup water to boiling; reduce heat. Cover; simmer about 6 minutes or until squash is almost tender when pierced with fork. Drain.

In large bowl, gently stir squash, turkey, spinach, wild rice, cranberries, gravy and thyme until well mixed. Divide mixture among ramekins (dishes will be very full).

Unroll pie crust on work surface. Using 4 1/2-inch round cutter, cut 4 rounds from crust; reroll crust and cut 2 more rounds. With paring knife, cut 1 1/2-inch cross shape in center of each round. Place 1 round on top of each ramekin, stretching if necessary to cover filling. Fold edge of crust under; press lightly onto edge of ramekin. Gently fold back points of dough from center, forming opening.

Bake 15 minutes. Place sheet of foil loosely over pot pies. Bake 25 to 30 minutes longer or until filling is bubbly and crust is golden brown. Cool 10 minutes before serving.