Butternut Squash Shepherd’s Pie

It’s squash and pumpkin time of the year! and this time I got a butternut squash to experiment with! To be honest, I never thought there could be so many different kinds of squash. I mean we do have squash in the Philippines of course, but I only know one kind and we call it “Kalabasa”. I have never known or seen so many varieties of squash until I came to Germany. Big, small, round and long some are edible and some serve only as decor…(I am not sure if they are not edible too)… 

I usually get the Hokkaido squash like for making this creamy pumpkin soup but I was actually curious how butternut squash taste like or if there is a difference in texture, so I got myself one to find out. I was searching the internet for a good recipe for butternut squash and I saw that some would roast or bake it, which gave me this idea. Armin really likes my Shepherd’s Pie and was actually requesting for it. So the idea was to use the butternut squash instead of mashed potatoes. And this is the result!

WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.

Butternut Shepherd's Pie

Easy and yummy butternut squash recipe. Try this simple Shepherd's pie using butternut squash.

Pin46

Share13

Yum

Email

Print Rate

Course: Main Course

Cuisine: American

Keyword: butternut shepherd's pie

Servings: 2

Calories: 1182kcal

Author: Bebs

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

INGREDIENTS

US Customary - Metric

• 1 butternut squash
• 7 ounces ground beef
• 1 tablespoon oil
• 2 tablespoons soy sauce
• 1/4 teaspoon ground pepper
• 1 cup canned beans with sauce
• 1 cup grated cheese
• 1 cup cream cheese

INSTRUCTIONS

• Cut butternut squash into half lengthwise. Scoop out the pulp and seeds with a spoon. Place them cut-side facing up into a baking dish lined with aluminum foil and bake for 40-50 minutes at 200°C/400°F.
• Meanwhile, saute the ground beef in hot oil and season with soy sauce and pepper until well done.
• Once the buttercup squash is done, let them cool down a bit and scoop some from the middle to make a well for the stuffing.
• In a small bowl, mix together the grated cheese and cream cheese. Fill each half with the ground beef, then the beans and top it with the cheese mixture.
• Place them again on the foiled baking dish and bake for another 15 minutes.

Nutrition Facts

Butternut Shepherd's Pie

Amount Per Serving

Calories 1182 Calories from Fat 765

% Daily Value*

Total Fat 85g 131%

Saturated Fat 42g 210%

Cholesterol 255mg 85%

Sodium 2029mg 85%

Potassium 2068mg 59%

Total Carbohydrates 63g 21%

Dietary Fiber 12g 48%

Sugars 14g

Protein 48g 96%

Vitamin A 839.1%

Vitamin C 96.3%

Calcium 74.2%

Iron 38.3%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.