Butternut Squash Paleo Shepherd’s Pie
Servings Prep Time
6 1hour
Cook Time
45minutes
Servings Prep Time
6 1hour
Cook Time
45minutes
Ingredients
Instructions
  1. Cut the butternut squash in half down the middle. Remove seeds and rub each half with one tablespoon of olive oil. Season lightly with salt and pepper to taste (note; salt and pepper not listed in ingredients). Bake face down at 350 for 50 minutes or until it can easily be pierced with a fork.
  2. Meanwhile, in a pot saute the remaining oil with the onions and garlic. Brown the ground turkey, draining as needed. When meat is fully cooked, add the tomato products, mushrooms, and Italian spice blend. Bring to a boil, then allow to simmer for 30-45 minutes. You want the sauce to be pretty thick and chunky (not very runny). Continue simmering the sauce until it reaches this consistency.
  3. Remove cooked squash from the oven. Peel and mash with a fork and set aside. Spread the sauce on the bottom of a 9 X 13 glass baking dish. Top with even spoonfuls of smashed butternut squash and spread evenly over the meat sauce. Top with nutritional yeast, spreading evenly. Sprinkle walnuts and dried cranberries over the pan evenly.
  4. Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove foil and bake an additional 10 minutes. Allow to cool for 10 minutes before serving,