About the Recipe
Take a more nutrient full spin on the classic comfort food! Packed with nutrients, fiber, and protein for a satisfying, warm winter meal!
Ingredients
3 cups cubed peeled butternut squash (1-inch pieces)
1.0 sweet potato, large, peeled and cut into 1-inch cubes
2 medium carrots, thinly sliced
2 cups vegetable broth
1/2 teaspoon plus 3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 pounds ground turkey
1 large onion, chopped
1 tablespoon olive oil
3/4 pound sliced fresh mushrooms
3 garlic cloves, minced
1/2 cup white wine
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups frozen peas (about 8 ounces)
Preparation
Preheat oven to 350°.
Place butternut squash, potato, carrot, and vegetable broth in a large saucepan; bring to a boil.
Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes.
Drain vegetables, reserving broth.
Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.
In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles.
Remove from pan.
In same pan, heat oil over medium-high heat; sauté mushrooms until tender, 7-9 minutes.
Add garlic; cook and stir 1 minute.
Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan.
Cook until liquid is evaporated.
Stir in flour until blended; gradually stir in reserved broth.
Bring to a boil; cook and stir until thickened.
Stir in peas and turkey mixture; heat through.
Transfer to a greased 2-1/2-quart baking dish.
Spread with mashed vegetables.
Bake, uncovered, until filling is bubbly, 30-35 minutes.
Let stand 10 minutes before serving.