Vegetarian Shepherd’s Pies with Butternut Squash

These individual vegetarian shepherd’s pies with butternut squash topping are a delicious fall-veggie-packed comfort food meal. They are naturally gluten-free and grain free, they have 12 grams of protein and they are only 229 calories each!

1 tablespoon organic canola oil or avocado oil
1 large sweet onion
1 cup chopped mushrooms
1 tablespoon chopped fresh oregano
1 teaspoon salt, divided
1 15-ounce can lentils, drained and rinsed (or 1 ½ c cooked lentils)
1 packed cup finely chopped spinach or chard leaves
1 large Roma tomato, chopped (about 1 cup)
½ cup water or vegetable broth
1 medium butternut squash, peeled, seeded and cut into large chunks
2 tablespoons unsalted butter
¼ cup plain Greek yogurt
4 ounces shredded Gruyere cheese

View the full recipe at Healthy Seasonal Recipes →