Total Time: 1h 35 minutes

Prep: 20 mins / Cook: 1h 15 mins

about 4 generous servings

Ingredients
1 butternut squash halved and seeds removed
2 cloves garlic
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, 1 turn of the pan (or coconut oil)
1 3/4 pounds ground turkey or lean ground veal
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 generous teaspoons Worcestershire,
1 small can of peas
1 teaspoon sweet paprika

Directions
Pre-heat oven to 375 degrees F

Drizzle oil over halved butternut squash and place 1 clove garlic in each half. Salt, pepper and drizzle with olive oil and lay flat – face down in the oven. The trick here is to roast for 45 minutes or until its really mushy. That way there is no need to puree the squash. Just remove from skin using a spoon and it will be ready to use in the final step.

While the squash is roasting, preheat a large oven proof pot over medium high heat. Add oil to hot pan with turkey or veal or beef. Season with salt and pepper. Brown and crumble for 3 or 4 minutes. Add the chopped carrot and onion to the pot. Cook with veggies for 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter + flour together for 2 minutes. Whisk in the broth and Worcestershire sauce. Thicken gravy for 1 minute. Add this gravy to meat and veggies. Then stir in the peas. Its done.

Set aside until your squash is ready. When done, preheat broiler to high. Spoon squash over meat and veggies evenly. Sprinkle the top with paprika and broil 6 to 8 inches from the heat until the squash is evenly browned.
Enjoy!

notes:
sometimes i buy the squash already diced. So do the same with the flavours (diced garlic, salt, pepper) and roast until easily mushed with a fork.
I have tried to omit the “gravy’ part of this dish, but it makes a huge difference and i feel its worth it.
If you want to make this for company, you can transfer the meat and veggies to a casserole dish and then top with the squash. That way it serves nicer.

recipe adapted from Rachel Ray’s 30 minute Shepherd’s Pie.