On a cool fall night I was served this dish from a local bistro, Stephanie’s on Newbury St. in Boston. I immediately was blown away by its inventive presentation of an age-old favorite- Shepherd’s Pie. Why they have not kept this on the menu I have no idea! For a dinner party the next weekend I recreated the dish because it was too pretty not to be revisited. Later I learned this is quite possibly one of the best make ahead dinner party foods or mid-week meals because you can cook all of it in stages. Roast the Acorn squashes and make the mashed potatoes ahead, then reheat once filled the meat mixture. Or for a dinner party, prepare and construct it all ahead of time and reheat before being seated.
One misfortune I have had in this dish is making a decent gravy. There are no real drippings from cooking the ground lamb, so stay tuned and perhaps one of these days I will figure out my workaround or if you have a suggestion by all means add it the comments section! It doesn't need the gravy, but it is always welcome!
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These individual squash crumbles serve up an easy blend of savory tastes with the natural sweetness of carmelized squash and shallots, but the biggest reveal is in the crumble topping. Yes, there's butter, but the real magic ingredient is the cornmeal, giving this a crunch that holds up brilliantly, adding richness to the breadcrumbs and parmesan, and rounding out this savory treat.
We're thinking a new family favorite is born.