Attention! First comes the description of the meat version, for the vegan variety, read to the end.
Take 2 butternut squashs, cut them in pieces and cook them until they’re tender. You can also steam them, if you prefer.
When ready, add 2-4 spoons of butter (80g or so), some salt and a teaspoon of maple syrup (take brown sugar, if you don’t have any) and mush it all until it’s homogenous. Whilst the squash is on the stove, let’s prepare the filling:
Take minced meat (beef or pork or both): 500g-1kg (as you like) and the same amount of onions. If you take as many onions as meat, your filling will be well juicy.
Dice the onions and stir them with some oil and salt in a frying pan until they become transparent. Lower the heat and add the meat until it’s semi cooked.
Take away from the fire and check if it needs more salt, then season with sweet paprika (a lot!), pepper (some), oregano (a lot), marjoram (if you have – some), garlic (3-5 cloves) and a tiny bit of cumin. Spread half of the butternut mash over the bottom of a casserole, cover it with the filling, and cover the filling with the rest of the mash. If you want, put a layer of ground almonds between mush and meat. You may also add some sage and parsley to the mash, if you like. Now, you can freeze it, leave it for another day or heat your oven to 200° and bake it for 30-40 minutes.
A vegan version is easy: Just take oil (rather sun flower or so than olive) instead of butter and a suitable vegan meat alternative.
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