Pulled Pork and Butternut Squash Parmentier: A Gluten-Free Family Dish

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.

Preparation time: 20 minutes

Cooking time: 1 hour

Total time 1 hour 20 minutes

Difficulty: Beginner

Servings: 4

Special diet: suitable for gluten-free diet

Ingredients

600g , or prepare it with leftovers. (See recipe linked below)
For pulled pork using leftover roast pork:
600g well -cooked roast, shredded
1 chopped onion
2 cloves of chopped garlic
1 tbsp smoked paprika
1 tsp ground cumin
100 ml of broth (gluten-free)
4 tablespoons of barbecue sauce (gluten-free)
2 tablespoons of apple cider vinegar
50g of chorizo, finely chopped
For the butternut squash puree:
1 butternut squash (approximately 1 kg)
2 tablespoons of olive oil or butter
Salt, pepper, nutmeg to taste
For assembly:
50g of grated cheese (or leftover cheese of your choice)
A few sprigs of fresh parsley for decoration

Preparation

1
Use homemade pulled pork, recipe here .
2
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.
3
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.
4
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.
5
Bake for 20 minutes, or until the top is lightly golden.
6
To finish and serve: Garnish with a few sprigs of fresh parsley before serving.
7
Serve with a green salad.

Note

Helpful tip : Pulled pork can be prepared in advance and frozen to save time.

Keywords: Gluten-free shepherd's pie, Pulled pork shepherd's pie, Butternut squash shepherd's pie