Beyond excited to finally share this recipe with all of you! If you don’t follow me on Instagram, you might not know that this was actually what I made for the Kroger Blogger Banquet on October 13. You can read all about that trip and learn even more about the company here. I truly had such an amazing time, this was my first ever blogger event to attend and trust me when I say I was so incredibly nervous. I don’t usually put myself out there, but I’m really glad I did for this. I learned so much about Kroger, the history of the company, all the cool new products coming soon and my newest love – ClickList. Again, you can read all about that on my Kroger travel diary.
This post is all about this delicious roasted acorn squash with a shepard’s pie filling. Something that’s honestly so easy to whip up and it makes the holidays that much more comforting. To prep for the Kroger event I actually made this 5 times. Not once did I get sick of it either. My family loved it too! Despite not being vegan, this is something everyone is sure to enjoy. It can also be modified if you’re not a fan of mock meats or acorn squash. Replace the meatless crumble with cooked lentils, rice, quinoa or add even more veggies. If you want to go that route I’d recommend seasoning your meatless crumble replacement with a vegan worcestershire and liquid smoke it give it a deeper flavor to pair better with all the veggies. If you want to replace the acorn squash, you could make this as a twice baked potato, using russet or sweet potatoes. That’s how I originally made this recipe, but I wanted to keep it seasonal and go with the squash. The sweet and salty balance really makes this special. It’s such a comforting, guilt-free option.
The reason this recipe is easy is due to the frozen mixed vegetable blend and meatless crumble. All you have to do is chop up the onions, potatoes and acorn squash. I love to use quick items like this to make big meals in less time. Focusing more on seasoning everything to taste.
After making this a few times I did learn a few things that I’d like to pass along to you if you decide to give it a go. To achieve a evenly browned acorn squash you should roast it cut side down on a non-stick surface. Even greasing a baking sheet could lead to sticking and ripping the squash once you flip to fill them. The best way to top off with the mashed potatoes is by using a scoop. This way you can see the stuffing and it looks way more appetizing. I didn’t learn that until the third time making them, sadly I didn’t photograph them like that. But I did snap a quick photo with my phone for reference. If you want even creamier mashed potatoes, opt for doing half and half russet and red potatoes.
The edges crisp up nicely when you put it back in the oven to broil and brown the tops. I used 2-3 layered 1 inch scoops or 1 large ice cream size scoop. Then topped with a sprig of fresh rosemary. If you want to really brown the mashed potatoes, definitely add a bit more liquid or non-dairy butter to keep them from drying out. Same goes for the filling, if you plan on cooking it longer or letting them rest for awhile.
This was the final result for the batch I made at the event. I’m still processing everything, it was a jam packed day and I truly had a blast – really hope it becomes an annual event!
If you give this recipe a try, please snap a photo and tag me on Instagram, Facebook or Twitter – I LOVE to see your recreations! It totally makes me day. Make sure you use the #PlantPhilosophy so I don’t miss it, you can also tag me @PlantPhilosophy in the photo so it shows up on my page too. Can’t wait to hear what you think! These will most definitely be on my plate this Thanksgiving and Christmas.
- 2 Acorn Squash, halved & seeded
- Vegetable Stock*, as needed (in place of oil)
- Simple Truth Poultry Herb Blend, to garnish
- Salt & Pepper, to taste
- 1½ cups Simple Truth Meatless Crumble
- 2 cups Kroger Mixed Vegetables
- ¾ cups Yellow Onion, diced
- 2 tbsp Shallot, diced
- 2-3 cloves Garlic, minced
- ½ tbsp Fresh Thyme
- Mashed Potatoes:
- 4 Russet Potatoes, peeled (about 4 cups diced)
- ⅓-½ cup Non-Dairy Milk, as desired
- ½ tbsp Fresh Rosemary, minced
- ¼ 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 ½ 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.
This recipe was sponsored by Simple Truth and is free from 101 artificial preservatives and additives most commonly used. Available exclusively at the Kroger® Co. Family of Stores.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.