Shepherd’s Pie Stuffed Acorn Squash

Created by: Margaret Chapman, The Plant Philosophy

A seasonal feast that’s pure comfort all in one bowl.

  • 2 acorn squash, halved & seeded
  • Vegetable stock*, as needed (in place of oil)
  • Simple Truth poultry herb blend, to garnish
  • Salt & pepper, to taste


  • 1½ cups Simple Truth meatless crumble
  • 2 cups Kroger mixed vegetables
  • ¾ cups yellow onion, diced
  • 2 Tbsp. shallot, diced
  • 2-3 cloves garlic, minced
  • ½ Tbsp. fresh thyme

Mashed Potatoes:

  • 4 Russet potatoes, peeled (about 4 cups diced)
  • ⅓-½ cup non-dairy milk, as desired
  • ½ Tbsp. fresh rosemary, minced
  • ¼ tsp. garlic powder
  1. Preheat oven to 375°F.
  2. Wash and pat dry squash, cut in half and scoop out the seeds.
  3. Roast cut side down squash for 40-55 minutes.
  4. In a large pot, add diced potatoes and fill with water to top. Bring to a boil and cook until tender, about 10-12 minutes.
  5. Drain and mash with non-dairy milk, garlic, rosemary and salt & pepper to taste.
  6. While the squash is roasting and potatoes are boiling - add diced onion and shallot to a large skillet over medium heat. Cook for 4-6 minutes, or until translucent. Adding vegetable stock as needed to avoid sticking (in place of oil, optional).
  7. Add in meatless crumble and veggies. Mixing evenly and stirring frequently to avoid sticking. Cook for 10-12 minutes over medium heat.
  8. Stuff with about ½ cup of meatless ground and veggie mixture. Top with a large scoop of mashed potatoes.
  9. Repeat for each squash and transfer back to a baking sheet.
  10. Bring oven to a broil and bake until mashed potatoes are golden brown on top.
  11. Serve hot, topped with a sprinkle of salt and pepper and fresh rosemary.

View Party Plan: Healthy New Year