Delicata Squash Shepherds Pie. Try these delicata squash recipes—from cassoulets to salads and more—and use your favorite as a holiday side dish! Allow us to introduce you to your soon-to-be most used ingredient: delicata squash. Delicata squash roasted brings out an exceptional sweetness that you have never tasted before!
Did you know that most canned "pumpkin" puree isn't actually pumpkin at all?
Pumpkin can be stringy and watery - not ideal for smooth purees - so most of.
Delicata squash is a winter squash that doesn't get enough attention.
You can have Delicata Squash Shepherds Pie using 13 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Delicata Squash Shepherds Pie
- Prepare 4 of small delicata Squash, cleaned and cut in cubes.
- Prepare 2 of cups, water.
- It's 1 cup of cooked mashed potatoes.
- You need 1 of vegan chicken bouillon cube.
- Prepare 2 cups of cooked red lentils (or any lentil of your choice).
- Prepare 1 1/2 cup of each of chopped celery, onions and carrots.
- It's 1 can of tomato sauce, 8oz.
- You need 1 cup of thinly sliced green chard.
- Prepare 1-2 tbsp of Badia Mediterranean Blend.
- Prepare 3 of crushed garlic cloves or 1tbsp of ajo.
- Prepare 2-3 tbsp of coconut oil.
- Prepare 1 tsp of liquid smoke.
- You need to taste of Salt/pepper.
Its small size makes it much easier to handle than other squashes and it cooks Yes! Delicata's skin is edible and is absolutely delicious. Be sure to wash the squash well before roasting as the skin is usually coated in a wax used. The perfect plant-based Thanksgiving side Funny story: I thought I hated delicata squash (before I ever tried it).
Delicata Squash Shepherds Pie instructions
- Heat 2 tbsp of coconut oil in a frying pan on medium-high heat. Let it get slightly hot, then add onions, celery and carrots. Stir and cook for about 10-11 minutes or until the onions are slightly translucent. Add the green chard and cook for another 5-7 minutes. Add the lentils, liquid smoke, mediterranean seasoning and tomato sauce to the veggies. Add another tbsp of coconut oil to keep the food from sticking to the pan. Cook for another 7-9 minutes. Set aside.
- Clean and cube the squash. In small pot, put in the squash, water and bouillon then cook for approx. 20-30 minutes on medium heat. Check the squash with a fork. If it's soft enough to go thru the fork then it's ready. When it's ready pour half of the liquid out of the pot. Add the cooked mashed potatoes to the squash then start to mash the ingredients together. When it becomes a smooth mixture, stir until fully blended..
- Take a 8"or 9" casserole dish and add the veggie mix to the dish. Evenly spread the mix throughout the dish. Take squash/potatoe mashed mix and put on top evenly coating the dish. Set oven to broil. Broil the dish for 10-15 minutes or until the top is nicely browned. Bon Appetite!.
I'd walk through the grocery store, eyeing these mystifying, skinny little devils. Delicata squash has a flavor like sweet potatoes and macadamia nuts, buttery and rich. As the pie bakes, it takes on a deep caramel color, rich and creamy, with brown sugar notes that make merry with warm spices. The salty-sweet oat crust is foolproof, and naturally gluten-free to boat. The thin, smooth skin has a creamy yellow base with green or orange, vertical stripes.
