Squash Shepherd's Pie
Squash Shepherd's Pie
Ingredients
2 Butternut squash
3 Tbsp butter
Dickie Bird Farm Garlic Salt
Fresh milled black pepper
16 oz ground pork spicy sausage
¼ cup yellow onion, chopped
¼ cup chopped bell pepper
1 cup frozen chopped broccoli, thawed
2 cups frozen peas, thawed
½ cup Romano cheese
Directions
1. Preheat oven to 350 degrees.
2. Stab each squash a few times to vent. Place in a roasting pan with 2 cups water. Cover with foil. Roast about 2 hours, until squash is cooked soft. Scoop meat into a large bowl. Add butter, season with garlic salt and pepper. Mash.
3. Brown sausage in a stovetop skillet. Drain well, return to skillet. Sauté with onion, pepper, broccoli and peas over high heat. Season with salt and pepper.
4. Spoon meat-vege mixture into a casserole dish. Sprinkle with cheese. Spoon squash over top. Bake uncovered for 45 minutes. Cool slightly before serving.
