Butternut Squash And Sausage Shepherd Pie Recipe

Name: Butternut Squash And Sausage Shepherd Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 2 1/2 pounds butternut squash, peeled, seeded, and cut into chunks; 5 tablespoons butter, softened; 1/4 cup grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 pound sweet Italian sausage or lean ground beef (85%); 1 tablespoon olive oil; 1 medium onion, chopped; 1 8 ounce package sliced fresh mushrooms; 3 cloves garlic, minced; 1 cup reduced-sodium beef broth; 1/2 28 ounce can crushed tomatoes (about 1 1/2 cups); 1 tablespoon snipped fresh or 1 teaspoon dried rosemary; 1 teaspoon Worcestershire sauce; 1 cup frozen peas and carrots; Shaved Parmesan cheese (optional); Sliced green onion (optional)

Servings: persons

Nonstick cooking spray
2 1/2 pounds butternut squash, peeled, seeded, and cut into chunks
5 tablespoons butter, softened
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound sweet Italian sausage or lean ground beef (85%)
1 tablespoon olive oil
1 medium onion, chopped
1 8 ounce package sliced fresh mushrooms
3 cloves garlic, minced
1 cup reduced-sodium beef broth
1/2 28 ounce can crushed tomatoes (about 1 1/2 cups)
1 tablespoon snipped fresh or 1 teaspoon dried rosemary
1 teaspoon Worcestershire sauce
1 cup frozen peas and carrots
Shaved Parmesan cheese (optional)
Sliced green onion (optional)

1
1. Preheat the oven to 425 degrees F. Lightly coat six 10 to 12-ounce individual casseroles with nonstick cooking spray.
2
2. In a 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 15 to 17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
3
3. In a large skillet cook sausage over medium-high heat, breaking up with the back of a wooden spoon until no longer pink. Transfer meat to a colander; drain well. Wipe out skillet with a paper towel.
4
4. In the skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic; cook 2 minutes more. Stir in broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to boiling; reduce heat to medium and simmer until thickened, about 5 minutes. Stir in meat, peas and carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet.
5
5. Bake, uncovered, for 15 to 20 minutes or until top is lightly browned. If desired, top with shaved Parmesan and sliced green onion. Makes 6 servings.

2560

kcal

Calories

272

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Nonstick cooking spray, 2 1/2 pounds butternut squash, peeled, seeded, and cut into chunks, 5 tablespoons butter, softened, 1/4 cup grated Parmesan cheese, and more.

Yes, Butternut Squash And Sausage Shepherd Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash And Sausage Shepherd Pie

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