(Wow, so I meant to post this recipe ages ago and then I kept thinking the hard-copy was upstairs and I was too lazy to go grab it (even though I, umm, SLEEP upstairs). Today I finally brought my laptop upstairs to finish up this post and Chris told me the recipe was downstairs. As it’s been the whole time. Anyway, I hope butternut squash is still in season!)
(Wow again, it’s been like another two weeks now, after abandoning this recipe for the second time. Third time’s a charm!)
Another Whole30-compliant recipe (ed: who even remembers Whole30?! Geez.) I found in Better Homes & Gardens was a shepherd’s pie with mashed butternut squash topping in place of the usual potatoes. We (okay, Chris) made this and it was quite delicious. Again, another recipe I’d make in the future and bonus, LG got her very own LG-sized ramekin.
What You’ll Need
1 butternut squash, peeled and deseeded and cut into chunks
1lb. ground beef or turkey
1 onion, diced
3 cloves of garlic, minced
1 cup-ish of sliced mushrooms (we didn’t have any, so we didn’t use any)
1 cup-ish of frozen peas and carrots
14oz. can crushed tomatoes (the recipe called for half of a 28oz. can of crushed tomatoes. That seems really inefficient.)
1 cup beef broth
1 tsp. Worcestershire sauce
1 TBSP. rosemary
Salt, pepper, butter, and olive oil
Optional: Parmesan cheese and sliced green onion
What You’ll Do
– Preheat oven to 425-degrees and prep 4 ramekins (or one giant baking dish) for unsticking
– Boil butternut squash in salted water for 15-20 minutes or until it’s fork-tender. Once it’s done, mash with a potato masher and mix in salt and pepper to taste, and a couple pats of butter
– While the squash is a-boiling, brown meat in a little olive oil and when done, add onions, garlic, and mushrooms. Let cook for a couple minutes and then add broth, tomatoes, W sauce, rosemary, and salt and pepper to taste
– Let the meat and veg mixture thicken up a bit, maybe 5 minutes, then add the peas and carrots
– Once everything is cooked through, ladle the meat and two veg into the ramekins
– Top with the mashed butternut squash and bake uncovered for 15-20 minutes, or until the top is a little browned
– We topped ours with sliced green onion, but the recipe also suggested Parmesan shavings, which I’m sure would be delicious
And now, FINALLY, to enjoy.
Oh I am so trying this next week!
So, do you think I could sub in, like, black beans or tofu crumbles or something for the meat? Because this sounds awesome, except for my whole not eating the meat thing.