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Prep time
10 minutes
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Cook time
1 hour
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Serves
4
Author Notes
Carnival squash is a nutty yet sweet squash that will win anyone over. This hearty comfort food has a Shepherd's pie style filling that is foolproof for even the toughest critic.
Carnival Squash is rich in vitamin A and C and is also known for being quite high in antioxidants. These antioxidants are a great defence against cancer and other diseases, and may help boost immunity. Carnival Squash has anti-Inflammatory benefits and promotes optimal health and development for the body and is known to help in a low blood sugar diet.
This recipe has a variable time depending on the size of the squash itself. Allow for max time of an hour and 30 minutes from prep to serving.
Easily doubled and can be prepped in advance and reheated in the microwave without any loss of flavour.
Substitutes and swaps:
- carnival squash for acorn squash
- lamb mince for any other ground meat of choice
- fruity HP for regular or bbq sauce of choice
- animal protein filling for plant based - check out my recipe for shepherdless pie below to make a vegetarian or vegan flavourful filling here: https://food52.com/recipes...
If you use the plant based filling you will have some leftover, feel free to either bake extra squash or make smaller shepherdless pies!
—Darlene Calderone Pn1 BCS CPT VGFI
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Ingredients
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2
Carnival Squash, cut from stem to base, seeds removed
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2 tablespoons
Fruity HP, divided (optional)
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1/4 teaspoon
himalayan salt for seasoning (or to taste)
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1/2 teaspoon
cracked black pepper for seasoning (or to taste)
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2 teaspoons
avocado oil, divided (or other neutral oil of choice)
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1
medium yellow onion, small diced
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1 pinch
himalayan salt for seasoning (or to taste)
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1 pound
lamb mince
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1/2 cup
baby carrots, chopped
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1 tablespoon
tomato paste
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1 teaspoon
Worcestershire sauce
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1
clove garlic, minced
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3 cups
low sodium vegetable broth
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1/2 teaspoon
dry thyme leaves
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2
bay leaves
Directions
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Prepare the squash for roasting. Arrange a rack in the middle position of the oven and heat to 375°F. Cut the squash in half from stem to base. Scoop out the seeds. Brush the flesh with HP and season with salt and pepper.
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Line a rimmed baking sheet with parchment paper, and place the squash cut side down. Bake for 30-50 minutes (until soft and tender when poked with a fork or paring knife). The time can vary depending on the size of squash.
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Preheat a large high rimmed pan or skillet over medium high heat. Add 1 tsp oil.
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Once oil is shimmering, add onions and carrots. Season with a pinch of salt. Cook until beginning to turn translucent - around 2-3 minutes, stirring occasionally. Remove from pan.
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Prepare your lamb mince. Instead of breaking it up right away, before adding it to the pan pat dry on both sides, then season mince with a pinch of salt and pepper on both sides (feel free to be generous with the pepper)
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Turn up the heat on the stove to medium high. Add remaining tsp of oil and allow to shimmer. Add your lamb mince. Don't break it up. Sear both sides as if you were making a giant pan fried hamburger. (About 2 minutes a side)
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Once you see some nice colour on the mince, break it up and cook until no longer pink. Around 8 minutes. Drain excess fat.
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Clear a small spot in the pan and add your tomato paste and Worcestershire sauce. Allow to cook for 30 seconds before adding garlic and combining thoroughly into the mince.
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Add the carrot and onion mixture back to the pan with the mince. Then add stock. Stir to combine and bring to a boil.
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Reduce heat to medium-low, so your mince mixture is gently simmering.
Add bay leaves and thyme.
Allow to simmer until mixture thickens and carrots are tender. About 10 minutes.
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Once squash is cooked, remove pan from oven and carefully flip over each squash.
Divide and carefully scoop mince mix into the centres of the halved squash. Pile it up as you like.
Brush squash with HP once more.
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Brush with Bake for 15-20 minutes or until hp has caramelized on top of the surface of the squash.
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Remove from oven, let stand for 5-10 minutes before serving.
Enjoy!
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