Butternut Squash & Pork Shephards Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Butternut Squash, 5 cup, cubes (remove)Yellow Sweet Corn, Canned, 1 can (12 oz) yields (remove)*Pork, fresh, ground, raw, 16 oz (remove)Onions, raw, 1 cup, chopped (remove)Curry powder, 2 tbsp (remove)Garlic, 3 cloves (remove)*Corriander, 1 tsp (remove)
Preheat oven 350
Cook squash in salted water until tender - mash.
Saute onions, garlic & pork - add curry and corriander.
Spritz baking dish w/cooking spray, add pork mixture - top with corn then spread mashed squash on top.
Bake in 350 oven for 30 min until heated through.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user WALKERCLEE.
Cook squash in salted water until tender - mash.
Saute onions, garlic & pork - add curry and corriander.
Spritz baking dish w/cooking spray, add pork mixture - top with corn then spread mashed squash on top.
Bake in 350 oven for 30 min until heated through.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user WALKERCLEE.
Nutritional Info Amount Per Serving
- Calories: 314.9
- Total Fat: 16.9 g
- Cholesterol: 54.4 mg
- Sodium: 127.3 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 6.9 g
- Protein: 15.9 g
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