Yields1 Serving

 2 tablespoons olive oil
 2 227g packages sliced cremini mushrooms
 ½ teaspoon salt, divided
 2 carrots, cut in ¼-inch cubes
 1 onion, finely chopped
 3 cloves garlic, minced
 4 sprigs thyme
 ½ teaspoon hot pepper flakes
 2 cups vegetable broth
 2 340g packages precooked soy protein (such as Yves Veggie Ground Round)
 ½ cup chopped parsley
 1 cup frozen peas
Topping
 4 cups mashed butternut squash, warmed
 ⅓ cup finely grated Parmesan cheese, divided
 ¼ cup salted butter, melted and divided
 ¼ teaspoon salt
 1 cup Panko bread crumbs

1

Preheat oven to 425°F. In large pot, heat oil over medium-high heat; cook mushrooms and ¼ tsp of the salt, stirring often, until softened, 10 to 15 minutes. Add 1 tbsp water; scrape up browned bits from bottom of pot. Add carrots and onion; cook, stirring occasionally, until onion is softened, about 4 minutes. Add garlic, thyme and hot pepper flakes; cook, stirring constantly, for 30 seconds.

2

Add broth; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until carrots are softened, about 10 minutes. Remove thyme; discard. Stir in soy protein, parsley, peas and remaining salt; cook, stirring often, until mixture is warmed through, about 2 minutes. Scrape into 13x9 inch baking dish or six 10 oz ramekins.

3

Topping: In large bowl, combine squash, ¼ cup of the Parmesan, 3 tbsp of the butter and the salt. In small bowl, stir together Panko, remaining Parmesan and butter. Spread squash mixture over top of mushroom mixture; sprinkle with Panko mixture. Transfer to baking sheet; bake until Panko is dark golden and filling is hot, 25 to 30 minutes. Let stand for 10 minutes before serving with 2015 Chardonnay, St. David’s Bench Vineyard.

Recipe from the Canadian Living Test Kitchen

 

Ingredients

 2 tablespoons olive oil
 2 227g packages sliced cremini mushrooms
 ½ teaspoon salt, divided
 2 carrots, cut in ¼-inch cubes
 1 onion, finely chopped
 3 cloves garlic, minced
 4 sprigs thyme
 ½ teaspoon hot pepper flakes
 2 cups vegetable broth
 2 340g packages precooked soy protein (such as Yves Veggie Ground Round)
 ½ cup chopped parsley
 1 cup frozen peas
Topping
 4 cups mashed butternut squash, warmed
 ⅓ cup finely grated Parmesan cheese, divided
 ¼ cup salted butter, melted and divided
 ¼ teaspoon salt
 1 cup Panko bread crumbs

Directions

1

Preheat oven to 425°F. In large pot, heat oil over medium-high heat; cook mushrooms and ¼ tsp of the salt, stirring often, until softened, 10 to 15 minutes. Add 1 tbsp water; scrape up browned bits from bottom of pot. Add carrots and onion; cook, stirring occasionally, until onion is softened, about 4 minutes. Add garlic, thyme and hot pepper flakes; cook, stirring constantly, for 30 seconds.

2

Add broth; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until carrots are softened, about 10 minutes. Remove thyme; discard. Stir in soy protein, parsley, peas and remaining salt; cook, stirring often, until mixture is warmed through, about 2 minutes. Scrape into 13x9 inch baking dish or six 10 oz ramekins.

3

Topping: In large bowl, combine squash, ¼ cup of the Parmesan, 3 tbsp of the butter and the salt. In small bowl, stir together Panko, remaining Parmesan and butter. Spread squash mixture over top of mushroom mixture; sprinkle with Panko mixture. Transfer to baking sheet; bake until Panko is dark golden and filling is hot, 25 to 30 minutes. Let stand for 10 minutes before serving with 2015 Chardonnay, St. David’s Bench Vineyard.

Butternut Squash Vegetarian Cottage Pie
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