Shepherd's Pie with Ground Turkey, Butternut Squash Topping and a Pinch of Narcissism

I saw them from across the crowded farm stand; their voluptuous shape and ghostly pale skin drew me right in.  Butternut squash, where have you been all these months, oh how I've missed you.  I lured them into my basket with the promise of being turned into something delectable; I didn't even have to offer them any candy.

At the risk of seeming like a "Class A Narcissist", I have to say, "The Shepherd's Pie I made with my butternut squash came out awesome"!  But who the hell am I kidding, I'm on the internet all the time saying I'm freaking awesome,  so I guess I'm gonna have to wear that title too.  My swollen head just isn't large enough for all these crowns.  I'll work on my little problem, I promise.

I wanted to thank Chef Dennis for Dorie Greenspan's book, "Around my French Table".  I made her Hachis Parmentier (please don't make me pronounce that, I hardly speak proper English as it is).  Hot Dog Dude loved it, but being the mean wife I am, I took it upon myself that he needed a healthier version, to save him from himself.

Butternut Squash Topping

1 medium sized butternut squash (2-3 pounds)

2 tbsp. unsalted butter

1/4 cup heavy cream

Salt

White pepper

1)  Heat oven to 425 degrees F.

2)  Slice the butternut squash in half and scoop out seeds.  Place two halves on a baking sheet lined with parchment, cut side up.

3)  Place in the oven and bake for 1 hour or until squash is tender when a knife is inserted.  Let cool.

4)  Scoop flesh out of the butternut squash and place in a food processor with butter, cream, salt and pepper.  Pulse the mixture until smooth.  Or you could do this by hand since the squash will be nice and soft.

Ground Turkey and Vegetable Filling

2 tbsp. olive oil

1 leek, thinly sliced, use only the white (or about 1 cup)

2 carrots, peeled and chopped 1/2"

2 stalks celery, chopped 1/2"

1 1/4 pounds ground turkey

1/2 tsp. fresh rosemary, chopped

1 1/2 tsp. fresh thyme leaves

Pinch freshly ground nutmeg

Salt and pepper to taste

2 tbsp. all-purpose flour

1 cup low-sodium chicken stock

1/2 cup fresh bread crumbs

1)  In a large skillet add olive oil, leeks, carrots and celery and cook on medium low for 10 minutes until softened.

2)  Turn heat up a little and add ground turkey, rosemary, thyme, nutmeg and salt and pepper and cook until turkey is browned.

3)  Add flour and chicken stock and cook for a couple of minutes until thickened.

4)  Place meat and vegetable mixture in a casserole dish and top with butternut squash topping.  Sprinkle with bread crumbs.

5)  Bake in 375 degree F oven for 30-35 minutes until top is nicely browned.

Come on over dinner is ready.

Some quick news updates:
YBR is going on right now over at Spicie Foodie, can't wait to go check out all the great dishes, I always find something new I missed.

Gerry at Foodness Gracious is having an online bake sale to raise money for Juvenile Diabetes Research Foundation.  He needs some bakers and of course buyers.  My kids are out of school for the next two weeks, so I'm hoping to be doing things with them.  I will have to be a buyer, so bake me something good to bid on.

Gina

Butternut Squash Chowder

With Thanksgiving fast approaching, I've become even more aware of how thankful I am to have my mom in my life!  Thanksgiving has always been her holiday; her health is preventing her from doing it this year.  So this will be my first Thanksgiving dinner for the family.

I'm always thankful for my huge wonderful family and loving and kind friends, but it never hurts to remind yourself on a daily basis.  I'm also thankful for all the wonderful blogging friends I've met on this journey called blogging.  I love it when you dangle goodies for me to gawk at, but I'm even more happy when I hear good things are happening for you also.  Your kind comments have brightened many of my days!

I'm going to spend the next couple of days cooking and cleaning and all the while remembering all the things and people I have to be thankful for.  I don't consider it a chore, but one more opportunity to have my loved ones around me for a meal and some laughs.

Back to my mom, I'm a rambler if you haven't already figured that out.  She was going on and on the other day about how she can't find her favorite butternut squash soup anymore.  I found this recipe on the Williams-Sonoma site and decided to try it;  I will make it for her on Thanksgiving.

Ingredients:

4 bacon slices, cut into 1/2" pieces

1 yellow onion, diced

2 celery stalks, diced

1 bay leaf

1 tsp. chopped fresh sage, plus small sage leaves for garnish

4 tsp. kosher salt

1 tsp. freshly ground black pepper

2 russet potatoes, peeled and cut into 1/2" cubes

1/4 cup white wine

3 cups low-sodium chicken broth

1 large butternut squash, cut in half, seeded and roasted

1/2 cup heavy cream

Place butternut squash on a baking sheet and roast in 400 degree F oven for 1 hour 30 minutes or until soft.  Scrape out of shell and puree in blender or food processor till smooth.  Can be done day ahead.

In a large dutch oven over medium heat, cook the bacon, stirring frequently, until crispy.  Transfer to paper towel lined plate.  Set aside.

Pour off all but 1 tbsp. of the fat and return the pan to medium heat.  Add the onion, celery, bay leaf, chopped sage, salt and pepper, cook 5-6 minutes.  Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

Add the wine and simmer.  Add the broth and bring just to a boil.  Reduce the heat to low and gently simmer about 12 minutes, till potatoes are tender.

Add the butternut squash puree and bacon and simmer for 5 minutes.  Stir in the cream.  Remove bay leaf and discard.

I had some Rosemary Parmesan Icebox Crackers left and they were super tasty with the soup. Overall I liked the soup, but I think I will remake it for her without the bacon, it made it a bit too salty or reduce the salt added, I'll have to play with it a bit more.

While I'm getting everything ready, I will be practicing my dance moves; so my niece doesn't whip me again at Just Dance 2!

I want to wish all of you and your families A Very Happy Thanksgiving!

Enjoy,

Gina