Butternut Squash, Cauliflower & Beef Shepherd’S Pie

• 4 tablespoons butter, divided and melted
• 2 tablespoons maple syrup
• Dash pepper
• 1 medium butternut squash (about 2-1/2 pounds), peeled and cubed
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1-1/4 pounds ground beef
• 1 envelope onion soup mix
• 1 cup water
• 1 medium head cauliflower, broken into small florets
• 4 garlic cloves, minced
• 1 cup freshly grated Parmesan cheese

1. Preheat oven to 350u0b0. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Transfer to a large bowl; mash until smooth, stirring in thyme.
2. In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish.
3. Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining melted butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving.

butter, maple syrup, pepper, butternut squash, thyme, ground beef, onion soup, water, head cauliflower, garlic, parmesan cheese

Taken from www.tasteofhome.com/recipes/butternut-squash-cauliflower-beef-shepherd-s-pie/ (may not work)