"A recipe from Cooking Light. So delicious with all the fall veggies!"
fresh ginger, peeled and grated
fresh ground pepper
butternut squash, peeled and cubed
parsnip, peeled and diced
turnip, peeled and diced
2 (14 1/2 ounce) cans
Place sweet potatoes on baking sheet and bake at 375 for 50 minutes, or until very tender. Let cool, and peel.
Combine sweet potatoes, molasses, ginger root, salt, and pepper in a bowl. Beat at medium speed with a mixer until smooth. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add squash and next six ingredients (squash through onion); saute for 8 minutes. Add broth and bring to a simmer. Cook for 20 minutes, stirring occasionally.
Spoon squash mixture into a 3-quart casserole dish. Spread sweet potato mixture evenly over squash mixture. Bake at 370 for 35 minutes; sprinkle with pecans and bake an additional 15 minutes.
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Harvest Vegetable Shepherd's Pie (cont.)