Squash-Tastic Shepherd's Pie
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
56
Spice
39
Sweetness
59
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3.5 cups
Cubed Butternut Squash (peeled and)1 cup
Onion (chopped)1 tsp
Garlic (chopped)1 tsp
Salt (divided)1.5 cups
Mixed Vegetable (frozen)Directions:
1
Preheat the oven to 400 degrees F
2
Place the squash in a large microwave-safe dish with 1/2 cup of water
3
Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft
4
Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove
5
Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes
6
Raise the heat to medium high
7
Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet
8
Cook and crumble until the turkey is fully cooked, about 12 minutes
9
Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray
10
Evenly top with gravy, followed by frozen mixed veggies
11
Set aside
12
Drain the excess water from the squash and mash well
13
Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly
14
Evenly layer the squash mixture over the mixed veggies
15
Bake in the oven until the topping is slightly crispy, 20 to 25 minutes
16
Enjoy!