Wednesday, October 2, 2013

Canadian Pure Maple Syrup "Think Outside the Griddle" Recipe Contest: Maple Thyme Butternut, Garlic Cauliflower and Ground Beef Casserole

Maple Thyme Butternut, Garlic Cauliflower and Ground Beef Casserole
When I received an email from Canadian Pure Maple Syrup about their, "Think Outside the Griddle" Recipe Contest, I knew it was one this foodie blogger could tackle! The rules included using at least one tablespoon of pure maple syrup, using only one cooking vessel to prepare the dish and lastly to suggest a way to repurpose the leftovers. I'm a huge fan of using maple syrup in my dishes other than your typical pancake or waffle...take a look!
Serves: 6-8
Prep: 15 minutes
Cook: 1 hour
1 butternut squash, peeled, seeded and cubed
2 T. pure maple syrup
1 pinch pepper, to taste
¼ c. unsalted butter, divided
1 T. fresh thyme
1 head cauliflower, cut into florets
4 cloves garlic, minced
1 T. olive oil
1 ¼ lb. ground beef, browned
1 packet dry onion soup mix
1 c. water
1 c. freshly grated parmesan
Preheat oven to 350 degrees F. Combine maple syrup with 2 tablespoons melted butter and pepper then drizzle over squash placed in a 9 x 13 baking dish. Toss to coat evenly and bake until tender, about 20 minutes. Remove, transfer to a large bowl and add thyme and blend until smooth. Set aside.
In a large bowl combine cauliflower and garlic with 2 tablespoons of melted butter, toss to coat evenly and set aside.
Using the same 9 x 13 baking dish spoon browned beef into the bottom, next cover beef with cauliflower florets then smooth pureed squash over the top. Finish with grated parmesan and bake until golden bubbly, about 35 to 40 minutes.
Let cool about 10 minutes to set before serving.
* My suggestion for repurposing this dish would be to smash all the ingredients into patties, using some flour and/or egg to bind if needed, then pan frying them on each side until golden...a traditional British dish known as "bubbles and squeaks"!


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