Shepherd's Pie Stuffed Acorn Squash

A seasonal feast that's pure comfort all in one bowl

Ingredients

• 2 acorn squash, halved and seeded
• Simple Truth Poultry Herb Blend, to garnish
• Vegetable stock, as needed (in place of oil)
• Salt and pepper, to taste
• 1 1/2 cups Simple Truth Meatless Crumbles
• 3/4 cup yellow onion, diced
• 1/2 tablespoon fresh thyme
• 2 cups Mixed Vegetables
• 2 tablespoons shallot, diced
• 3 cloves garlic, minced
• 4 Russet potatoes, peeled (about 4 cups, diced)
• 1/4 teaspoon garlic powder
• 1/2 cup non-dairy milk, as desired
• 1/2 tablespoon fresh rosemary, minced

Directions

Step 1
Preheat oven to 375°F.

Step 2
Wash and pat dry squash, cut in half and scoop out the seeds.

Step 3
Roast cut side down squash for 40-55 minutes.

Step 4
In a large pot, add diced potatoes and fill with water to top. Bring to a boil and cook until tender, about 10-12 minutes.

Step 5
Drain and mash with non-dairy milk, garlic, rosemary, salt and pepper (to taste).

Step 6
While the squash is roasting and potatoes are boiling - add diced onion and shallot to a large skillet over medium heat. Cook for 4-6 minutes, or until translucent. Adding vegetable stock as needed to avoid sticking (in place of oil, optional).

Step 7
Add in meatless crumble and veggies. Mixing evenly and stirring frequently to avoid sticking. Cook for 10-12 minutes over medium heat.

Step 8
Stuff with about ½ cup of meatless ground and veggie mixture. Top with a large scoop of mashed potatoes.

Step 9
Repeat for each squash and transfer back to a baking sheet.

Step 10
Bring oven to a broil and bake until mashed potatoes are golden brown on top.

Step 11
Serve hot, topped with a sprinkle of salt, pepper and fresh rosemary.