Plant-forward butternut squash shepherd’s pie
Chef
John Graziano
Hospital
The Valley Hospital
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
4 butternut squashes
1/4 cup olive oil
1/2 cup soy milk
1/2 cup maple syrup
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
2 cups yellow onion, small dice
1 cup carrot, small dice
8 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons fresh thyme, minced
1/2 teaspoon fresh sage, minced
1 teaspoon black pepper
2 cups brown lentils, dry, rinsed and drained
6 cups low sodium vegetable broth
24 ounces cremini mushrooms, finely chopped
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon olive oil for greasing pan
1/4 cup olive oil
1/2 cup soy milk
1/2 cup maple syrup
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
2 cups yellow onion, small dice
1 cup carrot, small dice
8 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons fresh thyme, minced
1/2 teaspoon fresh sage, minced
1 teaspoon black pepper
2 cups brown lentils, dry, rinsed and drained
6 cups low sodium vegetable broth
24 ounces cremini mushrooms, finely chopped
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon olive oil for greasing pan
preparation
Instructions
1. Preheat oven to 425°F.
2. Cut butternut squash lengthwise. Remove seeds. Place the halved squash, flesh side up, on a baking sheet. Brush olive oil evenly on both halves.
3. Roast for 60 minutes, or until tender.
4. Remove squash from the oven and let cool for 10 minutes. Reduce oven temperature to 400°F.
5. Scoop flesh from squash and place in a stand mixer with a whisk attachment.
6. Add milk, syrup, black pepper, and salt. Mix until smooth. Keep hot.
7. In a sauté pan over medium heat, heat oil. Add onion and carrots. Cook for 5 to 7 minutes, or until tender. Add garlic and cook for 1 to 2 minutes, or until fragrant.
8. Add tomato paste, thyme, sage, and pepper. Cook for 5 to 7 minutes, or until tomato paste is lightly browned.
9. Add lentils to the mixture. Toast for 1 to 2 minutes. Add broth and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, or until lentils are tender.
10. In another sauté pan over medium heat, heat oil. Add mushrooms and cook until browned. Remove mushrooms from heat and set aside with remaining juices.
11. Once lentils are tender, remove from heat and stir in mushrooms.
12. Grease a 2-inch hotel pan with olive oil. Transfer the lentil-mushroom mixture to the baking dish and evenly distribute among the base. Place butternut squash in a piping bag and create waves over the lentil-mushroom base.
13. Place the casserole in the oven for 10 to 20 minutes, or until heated through and the squash is golden brown in color.
14. Allow the pie to cool for 10 minutes and divide into even portions.
2. Cut butternut squash lengthwise. Remove seeds. Place the halved squash, flesh side up, on a baking sheet. Brush olive oil evenly on both halves.
3. Roast for 60 minutes, or until tender.
4. Remove squash from the oven and let cool for 10 minutes. Reduce oven temperature to 400°F.
5. Scoop flesh from squash and place in a stand mixer with a whisk attachment.
6. Add milk, syrup, black pepper, and salt. Mix until smooth. Keep hot.
7. In a sauté pan over medium heat, heat oil. Add onion and carrots. Cook for 5 to 7 minutes, or until tender. Add garlic and cook for 1 to 2 minutes, or until fragrant.
8. Add tomato paste, thyme, sage, and pepper. Cook for 5 to 7 minutes, or until tomato paste is lightly browned.
9. Add lentils to the mixture. Toast for 1 to 2 minutes. Add broth and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, or until lentils are tender.
10. In another sauté pan over medium heat, heat oil. Add mushrooms and cook until browned. Remove mushrooms from heat and set aside with remaining juices.
11. Once lentils are tender, remove from heat and stir in mushrooms.
12. Grease a 2-inch hotel pan with olive oil. Transfer the lentil-mushroom mixture to the baking dish and evenly distribute among the base. Place butternut squash in a piping bag and create waves over the lentil-mushroom base.
13. Place the casserole in the oven for 10 to 20 minutes, or until heated through and the squash is golden brown in color.
14. Allow the pie to cool for 10 minutes and divide into even portions.
