This was yummy! My favorite part is that my 1 year old loved the butternut squash mash…she doesn’t usually like to eat anything you have to scoop up. She just stabs it with a fork and eats it, but she put the work into this and cleaned it. I do have to say, the mash is my favorite part. I prefer garlic roasted butternut squash mash over cauliflower and all the others. It is higher in carbs than cauliflower, but its not too bad, and its not like we all eat it every day right?! My original plan was Shepherds Pie stuffed squash with the mash on top, but I added a few additional ingredients and already have Shepherds Pie on the web so we have this instead!
4 small butternut squash
4 garlic cloves
salt and pepper
2 Tbsp butter
1 lb ground beef
1/2 lb ground pork
1 small carrot, peeled and diced
5 mushrooms, diced
1/2 onion, diced
1 jalapeno, diced
1 Tbsp Worcestershire Sauce
1 tsp pepper
1 tsp salt
1 tsp oregano
dash cayenne pepper
Preheat your oven to 400 degrees
Cut the bottom bulb portion off each butternut squash, and scrape out the seeds. Place all 4 upside down on a baking sheet along with 2 tops of the squash and put in the oven. The other 2 tops can be placed in the refrigerator and saved for another time….to make fries or something the next day!
Peel your 4 garlic cloves, and place on a piece of foil and drizzle a little olive oil on top. Close the foil so it makes a pouch, and place in the oven.
The squash bowls and the garlic will roast for about 30 minutes, until the squash is tender. The tops of the squash will roast about 45 to 50 minutes…since the tops are solid it takes longer to cook.
Heat a large pan on medium heat, and drizzle some olive oil.
Add the carrot and onion to the pan and saute for about 3 minutes, then add the mushroom and jalapeno and saute another 3 minutes.
Add the pork, beef, Worcestershire, salt, pepper, oregano and cayenne. Cook for about another 10 minutes, stirring occasionally.
Once you have taken the butternut squash bowls out of the oven, fill with the meat mixture.
When the butternut squash tops are tender, scoop out the squash into a bowl, and add the roasted garlic cloves, butter, salt and pepper. Use your hand mixer to whip the mixture until smooth.
Either add the mix to a piping bag and pipe on top, or just spoon on top. Then place the bowls back in the oven for about 5 minutes.
Recipe makes 4 butternut squash bowls with roasted garlic butternut squash mash
Each serving is 1 bowl and 10.62 carbs