You know that mashed potatoes are perfection on top of a shepherd's pie, now it's time to know that butternut squash also wears that crown. The humble root veg works similarly to spuds while bringing an earthy, nutty and subtly sweet profile into the mix. We think you're going to like it.
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
Instructions
- Preheat oven to 425°F.
- Brush Mazola Canola Oil over the squash and place face down on a baking sheet; roast for 15 to 20 minutes, just until tender.
- While squash is roasting, heat Mazola Canola Oil in large, nonstick skillet over medium-high heat.
- Add onion; sauté 3 minutes. Add garlic and carrots; sauté for 3 minutes. Add ground beef; cook for 5 to 7 minutes or until lightly browned, breaking up meat as it cooks.
- Stir flour into meat mixture; cook 1 minute. Add tomato paste, tomato sauce, broth and basil. Cover and cook over low heat for 3 minutes.
- Add edamame; cook 1 minute. Add salt and pepper. Remove from heat and set aside.
- Place roasted squash in bowl and slightly mash.
- Stir in oil, Parmesan cheese, and salt and pepper; set aside.
- Spoon meat mixture into a greased 9-inch square baking dish; spoon squash mixture evenly over meat mixture. Sprinkle with cheddar cheese.
- Bake at 350°F for 25 to 30 minutes or until cheese is melted and lightly browned.
Recipe courtesy of Rose Reisman via Mazola; image courtesy of Mazola Canada.
