1largebutternut squash, seeded and cubed(may substitute for frozen butternut squash)
1/4teaspoonsalt
1tablespoonbutter
1/4cupParmesan cheese
1tablespoonminced fresh rosemary
1teaspoonground sage
1/4teaspoonground pepper
Meat Filling
1tablespoonolive oilor oil of choice
1mediumonion, chopped
116 ounce bagfrozen mixed vegetables
2clovesgarlic, minced
1 1/2poundslean ground turkey
1teaspoonsalt
1/4teaspoonblack pepper
2tablespoonsflour of choice
1tablespoontomato paste
1cupchicken broth
2tablespoonWorcestershire sauce
1tablespoonminced fresh rosemary
1tablespoonminced fresh thyme
Instructions
Bring a large pot of water to a boil. When the water is boiling add cubed squash and salt.
Cook squash until tender, approximately 20 minutes depending on cube size.
When squash is tender, drain water from pot. Add in butter, cheese, and seasoing.
Using a hand mixer or potato masher, puverise the squash until desired consistency is acheived.
Tast and add additional seasoning as needed.
Preheat oven to 400 degrees
While the squash is cooking, prepare meat filling
Place oil into a large, hot fry pan over medium high heat. Add onion and frozen mixed vegatables and sauté for 5 minutes and they start to soften. Add garlic, stirring to combine.
Add the ground turkey, salt and pepper, cooking until browned, roughley 5-7 minutes.
Add tomato paste, broth, Worcestershire, and herbs, stirring to combine. Reduce heat and simmer for 5 minutes or until sauce slightly thickens.
Transfer mixture into a 1.5 quart casserole/baking dish. Top with the mashed butternut squash. Smooth with a spatula.
Place in the oven and bake for 25-35 minutes or until mashed butternut squash starts to brown. Remove from oven and cool for 10 minutes before serving.
