Thursday, January 20, 2011
You might, for a second, think this sounds gross, but trust me, it's soooo delicious! With baby bok choy and canned beans needing to be used, I got to work in the kitchen. Also, butternut squash tickles my desires more than potatoes, even though I've been craving Shepard's Pie for months now. Toss in some garlic 'n onions, and each flavour compliments the next :)
This doesn't make too much, but you can always double the recipe. I used a bread loaf pan for the finally assembly, just because it's not a huge amount of food. Perfect for two meals!
1 1/2 tsp coconut oil
1/4 yellow onion, diced
4-6 cloves garlic, minced
3 baby bok choy, chopped
1 can baked beans in tomato sauce
2 cups butternut squash, peeled & cubed
2 tbs almond mylk, unsweetened
S & P, to taste
1) Preheat oven to 425 degrees.
2) Put butternut squash with water in a pot; place over high heat and bring to a boil. Cook until tender, about 10-15mins. Remove from heat and drain water. Add the almond mylk, S & P, and half the garlic: MASH! Set aside.
3) In a frying pan over medium heat, sautee the rest of the garlic, onion, and baby bok choy in coconut oil until golden. Once cooked, scoop into oven-safe baking dish and spread evenly. Top with baked beans, spread evenly. Finally, put the mashed butternut squash on top. Smooth out the top with a fork.
4) Bake for 15-20 mins, until top is golden and dish is bubbling. Serve warm :)
peace, love, food <3