Post by wilderness on Sept 25, 2018 11:36:01 GMT -5
Butternut Squash, Cauliflower & Beef Shepherd's Pie Recipe-annrms
Jenn Tidwell, Fair Oaks, California Taste of Home VFE Very good as is or with changes
TOTAL TIME: Prep: 50 min. Bake: 35 min. + standing YIELD:6 servings
Ingredients
4 tablespoons butter, melted and divided
2 tablespoons maple syrup
Dash pepper
1 medium butternut squash (about 2-1/2 pounds), peeled and cubed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/4 pounds ground beef
1 envelope onion soup mix
1 cup water
1 medium head cauliflower, broken into small florets
4 garlic cloves, minced
1 cup freshly grated Parmesan cheese
Directions
1. Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Mash until smooth, stirring in thyme.
2. In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish.
3. Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving. Yield: 6 servings.
My changes: I microwaved the whole squash 10-15 minutes after piercing with a knife. Spooned the pulp into a bowl and mashed with butter and maple syrup. I riced the cauliflower and mixed with 2 cups of cheese (cheddar and Parm). I added 2 cup fresh corn to the hamburger mixture and added the garlic in there. Layered in individual casserloes...meat mixture, squash, and topped with cauliflower. Baked 350°for 35 minutes to brown the top. Microwaved to reheat.
Jenn Tidwell, Fair Oaks, California Taste of Home VFE Very good as is or with changes
TOTAL TIME: Prep: 50 min. Bake: 35 min. + standing YIELD:6 servings
Ingredients
4 tablespoons butter, melted and divided
2 tablespoons maple syrup
Dash pepper
1 medium butternut squash (about 2-1/2 pounds), peeled and cubed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/4 pounds ground beef
1 envelope onion soup mix
1 cup water
1 medium head cauliflower, broken into small florets
4 garlic cloves, minced
1 cup freshly grated Parmesan cheese
Directions
1. Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Mash until smooth, stirring in thyme.
2. In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish.
3. Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving. Yield: 6 servings.
My changes: I microwaved the whole squash 10-15 minutes after piercing with a knife. Spooned the pulp into a bowl and mashed with butter and maple syrup. I riced the cauliflower and mixed with 2 cups of cheese (cheddar and Parm). I added 2 cup fresh corn to the hamburger mixture and added the garlic in there. Layered in individual casserloes...meat mixture, squash, and topped with cauliflower. Baked 350°for 35 minutes to brown the top. Microwaved to reheat.
