I have been waiting for butternut squash to pop up at the farmer’s market since September 1st and at long last it is here! I know you’re probably like those are the wee littlest butternut squash I’ve ever seen, but with veggies size is not everything! Vegetables have been bred to be bigger, but not necessarily better. Most of what you’re getting with that bigger size is more water and less flavor.

I thought the butternut squash would make a tasty substitute for the mashed potatoes in shepard’s pie, and shiitaki mushrooms could stand in for the ground beef. The rest would be a bunch of veggie magic. I give you Farmer’s Pie!

Preheat the oven to 400 degrees.

Peel and chop the squash, scooping out the seeds in the middle, and drop it into a pot of boiling water for 15 minutes or until soft. Then set to drain in a colander.

Throw the mushrooms in a food processor. Confession: I don’t actually like mushrooms at all, so grinding them up into unrecognizable pieces is the only way I can eat them.

Pulse until the mushrooms are ground. Think ground beef consistency.

Next, dice the zucchini and eggplant into little cubes.

Add them to a large non stick skillet over medium heat with a bit of olive oil. Season with salt and pepper and cook until they are softened and a bit brown. I’m not sure if zucchini and eggplant have ever been put in a shepard’s pie before, but this is farmer’s pie so get used to it!

In a cast iron skillet, add a drizzle of olive oil and diced onion and carrot over medium heat. Cook until the veggies are soft and the onions are slightly translucent. I will forever be in awe of onions. They are the humble backdrop of every cuisine around the world. Additionally, they are very harsh in their raw form, but cooking them brings out a ton of sweetness. A metaphor for humans, no?

Add the mushrooms and stir to incorporate.

Add the cooked zucchini and eggplant and half a tablespoon of tomato paste. This will add flavor, umami, and color.

Cook until everything is incorporated and warmed through and add the thawed peas. Stir to combine.

Mash the strained squash and season with salt and pepper. Apply as a thin layer on top of all that veggie goodness.

Bake for about 40 minutes or until the top is browned.

Bone Apple Tea!!

 

Farmer’s Pie

Serves: 6

Level: Easy

Ingredients:

1lb butternut squash, peeled and diced with seeds removed

1lb shiitaki mushrooms, ground in a food processor or finely chopped

1 medium zuchinni, diced

1 small eggplant, diced

1 medium onion, diced

1 medium carrot, diced

1/2 T tomato paste

1 cup frozen peas, thawed

2 T olive oil

Salt and pepper to taste

Preheat the oven to 400 degrees. Add the squash to a large pot of boiling water and cook for 15 minutes. Drain and mash with a fork or potato masher. Season with salt and pepper. Set aside.

In a large nonstick skillet, warm 1 tablespoon of olive oil over medium heat. Add zucchini and eggplant, season with salt and pepper, and sauté until soft and browned. Set aside.

In a cast iron skillet, warm 1 tablespoon of olive oil over medium heat and sweat onions and carrots until soft and translucent. Add mushrooms, cooked zucchini and eggplant, and tomato paste. Cook for 5 minutes. Add thawed peas and stir to combine. Push the mixture into an even layer on the bottom of the pan. Top with mashed butternut squash and bake for 40 minutes or until the squash is slightly browned.

Serve immediately and enjoy!