Mazola shared with us this Butternut Squash Shepherd’s Pie recipe, a fresh take on the traditional dish. Enjoy!
Butternut Squash Shepherd’s Pie
Ingredients:
Squash Topping:
● 4-1/2 cups 1/2 to 3/4-inch cubed butternut OR acorn squash
● 2 tablespoons Mazola Canola Oil
● 3 tablespoons grated Parmesan cheese
● Dash salt and pepper
● 3/4 cup shredded very sharp white cheddar cheese
Meat Mixture:
● 1 tablespoon Mazola Canola Oil
● 1-1/2 cups finely chopped onion
● 2 teaspoons crushed garlic
● 3/4 cup coarsely chopped carrots
● 1 pound/500 g extra lean ground beef
● 1-1/2 tablespoons all-purpose flour
● 1-1/2 tablespoons tomato paste
● 3/4 cup tomato sauce
● 1/3 cup low-sodium beef OR chicken broth
● 1 teaspoon dried basil
● 3/4 cup shelled, frozen edamame
● Dash salt and pepper
Directions:
1. Preheat oven to 425°F.
2. Brush Mazola Canola Oil over the squash and place face down on a baking sheet; roast for 15 to 20 minutes, just until tender.
3. While squash is roasting, heat Mazola Canola Oil in large, nonstick skillet over medium-high heat.
4. Add onion; sauté 3 minutes.
5. Add garlic and carrots; sauté for 3 minutes.
6. Add ground beef; cook for 5 to 7 minutes or until lightly browned, breaking up meat as it cooks.
7. Stir flour into meat mixture; cook 1 minute.
8. Add tomato paste, tomato sauce, broth and basil.
9. Cover and cook over low heat for 3 minutes.
10. Add edamame; cook 1 minute.
11. Add salt and pepper.
12. Remove from heat and set aside.
13. Place roasted squash in bowl and slightly mash.
14. Stir in oil, Parmesan cheese, and salt and pepper; set aside.
15. Spoon meat mixture into a greased 9-inch square baking dish; spoon squash mixture evenly over meat mixture.
16. Sprinkle with cheddar cheese.
17. Bake at 350°F for 25 to 30 minutes or until cheese is melted and lightly browned.
