A seasonal feast that's pure comfort all in one bowl. Perfect for the holiday season!
2 Acorn Squash, halved & seeded
Vegetable Stock*, as needed (in place of oil)
Simple Truth Poultry Herb Blend, to garnish
Salt & Pepper, to taste
1 1/2 cups Simple Truth Meatless Crumble
2 cups Kroger Mixed Vegetables
3/4 cups Yellow Onion, diced
2 tbsp Shallot, diced
2-3 cloves Garlic, minced
1/2 tbsp Fresh Thyme
4 Russet Potatoes, peeled (about 4 cups diced)
⅓-½ cup Non-Dairy Milk, as desired
1/2 tbsp Fresh Rosemary, minced
1/4 tsp Garlic Powder
Preheat oven to 375 degrees F.
Wash and pat dry squash, cut in half and scoop out the seeds.
Roast cut side down squash for 40-55 minutes.
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.
Drain and mash with non-dairy milk, garlic, rosemary and salt & pepper to taste.
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).
Add in meatless crumble and veggies. Mixing evenly and stirring frequently to avoid sticking. Cook for 10-12 minutes over medium heat.
Stuff with about 1/2 cup of meatless ground and veggie mixture. Top with a large scoop of mashed potatoes.
Repeat for each squash and transfer back to a baking sheet.
Bring oven to a broil and bake until mashed potatoes are golden brown on top.
Serve hot, topped with a sprinkle of salt and pepper and fresh rosemary.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/shepards-pie-stuffed-acorn-squash/