Winter Squash & Turkey Bake recipe - an alternative to a traditional Cottage Pie from spiderwebattic
IngredientsA large sized butternut squash
A splash of olive oil
A large onion
A large clove of garlic
A dozen button mushrooms
2 sprigs of thyme
500g / 1lb 2oz of minced turkey
salt and ground black pepper
2 tablespoons of plain flour
400ml/14fl oz red wine
a dash of Worcestershire sauce
a knob of butter
Handy HintMake sure to cook the butternut squash thoroughly or it may be hard to mash
Method1. Preheat the oven at 200C/400F/Gas 6. Peel ( removing the seeds ) then chop the butternut squash into cubes. Place the cubes into a pan with water and boil as you would for preparing mashed potatoes. For approximately 20 - 30 minutes until soft enough to mash
2. While the Butternut squash is boiling peel and roughly chop the onion & peel and finely slice the garlic. Heat a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and brown off together. Cut the mushrooms into thick slices and add to the pan with the leaves from the thyme sprigs. Fry everything together until softened, then pour into a mixing bowl.
3. Add a further tablespoon of oil to the pan, wait for it to sizzle then add the minced turkey. Add the salt and pepper and then stir in a couple tablespoons of flour to thicken. Fry gently for 3-4 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Now simmer at a low temperature for a further 5 -6 minutes.Add the mushrooms and onions and continue to cook for a further 5 minutes, after 5 minutes tip into a baking dish.
4. Mash the cooked squash with the knob of butter ( with a potato masher ) . Season with the salt and pepper.
5. Spread the mash mixture on top of the turkey place small blobs of butter across the top spaced out, then bake for 35-45 minutes, ( or until the mash is cunchy & crispy on top )