Pulled pork and butternut squash Parmentier is a gluten-free twist on the classic shepherd's pie. I made it with leftover Argentinian roast pork, to which I added pulled pork seasoning and chorizo, but you can easily make your pulled pork . This dish combines the tenderness of butternut squash, shredded pork, and subtly spicy flavors for a comforting and unique meal. Perfect for a family dinner or a get-together with friends, it will delight those who appreciate healthy food. Discover this recipe that blends simplicity and creativity.
Ingredients
Preparation
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Use homemade pulled pork, recipe here .
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Alternatively, prepare the meat using leftover cooked roast. In a pan, sauté the onion and garlic in a little oil until translucent. Add your shredded leftover roast pork, chorizo, smoked paprika, and cumin. Pour in the broth, cider vinegar, and barbecue sauce. Cover and cook for 5 to 10 minutes.
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To prepare the butternut squash purée: Peel and chop the butternut squash into pieces. Steam or boil until very tender (20 to 30 minutes). Drain and mash the squash with olive oil or butter. Season with nutmeg, salt, and pepper.
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To assemble the Parmentier: Preheat your oven to 180°C (350°F). In a gratin dish, spread a layer of pulled pork on the bottom. Cover with the butternut squash purée. Sprinkle with grated cheese or the cheese of your choice for a golden crust.
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Bake for 20 minutes, or until the top is lightly golden.
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To finish and serve: Garnish with a few sprigs of fresh parsley before serving.
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Serve with a green salad.
Note
Helpful tip : Pulled pork can be prepared in advance and frozen to save time.
