Butternut squash shepherd’s pie (and 3 more recipes)

This is MY love note to Butternut squash.

There’s a perception that the Paleo diet is all about meat. For me, it’s about the veggies. I eat more veggies now than I did before I went Paleo. I’ve replaced the carbs from grains with carbs from veggies. It’s a smart swap.

Veggies may seem boring on the shelf but after a makeover they can be quite tempting. There are so many creative ways to use veggies, that I’ve decided to start a “Sexy Veggie” series.

Each week I’ll be transforming ordinary veggies into extra ordinary meals.

I decided to start with one of the most versatile ones. Butternut squash. It will lend a creamy, sweetness to any dish.

Recently I roasted an enormous squash. I used the mashed flesh to make shepherd’s pie but I had a ton left over.

So I made 3 other dishes from one squash. Amazing abundance.

Here are just 4 ways that you can sex up butternut squash.

Butternut squash shepherd’s pie

Ingredients

1 pound of ground beef
3 ounces of tomato paste
paprika and salt
2 garlic cloves, chopped
2 carrot cut into rounds
3/4 cup of peas
1/4 onion, chopped
1 tablespoon of fish sauce or coconut aminos
1/2 cup of bone broth
Optional topping: bacon or butter

How to

Saute the onions in oil of choice until they start to turn translucent. Then add in chopped garlic and saute for a few minutes while stirring.

Add in carrots and peas and continue to saute. Add in bone broth and let the veggies simmer in the broth.

Cook down till most of the broth has evaporated and veggies are soft.

In another pan saute the ground meat and saute until mostly cooked through. Add salt, paprika and coconut aminos or fish sauce.

Layer the meat in parchment lined baking pat, ground beef first, then a layer of veggies and then layer of butternut squash on top.

Top with bacon or butter and put in a preheated oven at 375 for 10 to 15 minutes.

Enjoy this sweet twist on a traditional English dish.

Butternut Squash flat Bread

So glad I tried this nut-free flat bread. The recipe is by one my favorite grain-free bloggers, Lauren at Empowered Sustenance. Here’s the original recipe. It calls for an egg, some mashed butternut squash, butter, coconut flour and salt.

I one flatbreads as a base for my Paleo eggs benedict. Instead of Hollandaise sauce I put a mix of sriracha and mayo on top.

Butternut squash pancakes

This pancake is made with almond butter and inspired by the GAPs diet.

Ingredients

1 cup of butternut squash1/2 cup of almond butter or sunflower seed butter
2 tablespoons of almond flour
2 eggs
Coconut oil for frying

How to

Mix ingredients in a bowl and pour into a frying pan coated with coconut oil. But frying was my least favorite method of making these and I ended up with a mess with the first pancake I made because I flipped it too soon.

So I experimented with baking them and also baking then frying for a crispy outside. I shaped the dough into pancakes with my hands and baked at 350 for 30 minutes.

The baked version was the best and the easiest and least messy. Don’t you love it when that happens?

I served the pancake with blended frozen cherries.

Butternut squash scrambled eggs

This was surprisingly delicious, the squash gives scrambled eggs a sweet taste. The perfect breakfast for those who crave something sweet in the morning. It also starts the day with a healthy dose of fiber and antioxidants! Another reason why veggies are sexy. They make you look and feel good too.

Ingredients

1/2 cup of butternut squash4 eggs
Chopped onion to taste
Bacon or sausage

How to

Cook onions in oil for a few minutes. Add bacon. Throw in 1/2 cup of mashed butternut squash and 4 eggs. Scramble. That’s it.

What’s your favorite way to enjoy butternut squash?

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