Shepherds Pie And Acorn Squash Food

SQUASH-TASTIC SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
• Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
• Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.
• Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.
• Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
• Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!

SHEPHERD'S PIE IN A HALF-ROASTED SQUASH

Steps:

• Preheat oven to 400 degrees F. In a large pan over medium heat, add oil and onion. Saute onion until soft, but not brown. Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned. Season with salt and pepper. In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels. Cook for 3 minutes and season with salt and pepper.
• Cut butternut squash in half and place skin side down on a baking pan. Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft. When finished, cool slightly and scoop out meat from the skin with a large spoon. In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar. Season with salt and pepper, place aside.
• Peel potatoes and place in a large pot. Add enough cold water to cover potatoes by 1 inch. Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes. Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream. Season with salt and pepper and put aside.
• Cut acorn squash in half the long way and remove seeds with a spoon. Cut a small piece off the back of the squash so it will lay flat on a baking sheet. Roast cut side up for 40 minutes at 400 degrees F until soft.
• To assemble, place equal amounts of corn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn. Top with mashed potatoes using either a spoon or pastry bag and pipe. Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees F or until potatoes are browned. Serve hot with brown gravy.

ACORN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F. Place squash, cut side down, on a baking sheet. Roast until soft, about 30 minutes. Remove from oven and set aside four of the halves. Scoop flesh of the remaining two halves into a medium bowl.
• Meanwhile, place potato in a small saucepan and cover with cold water. Bring to a boil, and reduce heat to a bare simmer. Cook until tender when pierced with a paring knife, 3 to 4 minutes. Drain; add potato to bowl with squash and mash with a fork until smooth. Stir in 1 tablespoon butter; season with salt and pepper.
• Melt remaining tablespoon butter in a large skillet over medium heat. Add onion; saute until soft and translucent, about 5 minutes. Add celery and garlic, and cook 1 minute. Add beef and oregano, and season with salt and pepper; continue cooking, breaking up beef with a wooden spoon until well browned, about 4 minutes.
• Add tomato sauce and bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, about 2 minutes.
• Fill each reserved squash half with about 1/2 cup beef mixture; place in a baking dish. Top each half with about 1/3 cup potato mixture and sprinkle with cheese.
• Bake until mixture is heated through and tops just begin to brown, 10 to 15 minutes. Remove from oven, let sit for about 5 minutes, and then serve.

SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING

Steps:

• prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
• drain squash and potatoes; return to pot.
• Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
• Preheat oven to 375 degrees.
• Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
• Add garlic, saute 1 minute.
• Remove to plate.
• Crumble beef to skillet; cook until browned about 5 minutes.
• Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
• Add tomatoes and green beans.
• Bring to boiling.
• Lower heat; cover and cook 10 minutes.
• Spoon into 13 x 9 x 2 inch glass baking dish.
• Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
• Sprinkle with paprika if desired.
• Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
• Transfer baking dish to wire rack and cool for 15 minutes before serving.

BUTTERNUT SQUASH SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
• Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.
• Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
• While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
• Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.

GRANDMA DARCY'S SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
• Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.