Cottage Pie Butternut Squash
In large pot heat oil over medium high heat.
Cottage pie butternut squash. Heat the oven to 200 c gas mark 6. A winner for all the family. Cook mushrooms and 1 4 tsp of the salt stirring often until softened 10 to 15 minutes.
Puree until smooth scraping the sides of the processor as necessary. 1 tsp additional minced garlic. Divide the squash over the lentil mixture in the ramekins.
Sea salt and pepper. All the goodness of a regular shepherd s pie but kicked up a notch with the nutty yet sweet flavor of a roasted squash and potato topping. Empty squash into food processor.
Preheat oven to 425 f. 1 butternut squash or 3 large sweet potatoes cut into chunks. Add butter yogurt and the remaining teaspoon salt.
438 calories 73g carbs 8g fat 19g protein. Replacing the traditional potato topping with butternut squash not only adds flavour but cuts the calories too. To serve spoon the lentil cottage pie onto four warm plates and sprinkle over the parsley.
Fresh butternut squash puree is much better than canned pumpkin puree is a bright orange sweet and smoother than regular pumpkin puree. Make this butternut squash pie with fresh butternut squash from your grocery store farmer s market or your own garden. Preheat oven to 400f and grease a 1 5 liter casserole dish with butter.