Roast the Butternut Squash

1. Preheat the oven to 400°F.
2. Cut the ends off the butternut squash. Then stand the squash on a flat end on a cutting board and cut it down the center vertically.
3. Use a spoon to scoop out the seeds and stringy membranes.
4. Rub the cut surfaces of the butternut squash with avocado oil and salt and pepper them to get them ready for roasting.
5. Roast the butternut squash halves, cut side up until they are fork tender. They will have golden brown caramelized spots on top when they are done, too. My four and one half pound butternut squash took a full hour to roast. If you have a couple of smaller ones that you’re roasting the time may be less. You want the flesh to be soft enough to easily slide a fork into the center.

While the Squash is Roasting

1. Grate four ounces of Cheddar cheese to make 1 cup, if you’re going to use cheese in your recipe. Set aside.
2. Mince the onion, carrots and celery very finely in a food processor or high speed blender.
3. Pour the beef broth into a liquid measuring cup and add the apple cider vinegar, beef bouillon and Worcestershire sauce.
4. Whisk the cornstarch into the cold broth mixture and set aside.
5. Brown the ground beef. Drain off the grease and return the beef to the skillet.
6. Add the minced vegetables, tomato paste, Italian seasoning and minced garlic to the ground beef. Saute for one or two minutes to let the veggies start to soften.
7. Pour the beef broth mixture into the skillet with the ground beef mixture. Simmer and stir over medium-low heat until the gravy begins to thicken. The gravy/sauce will be the consistency of roast beef gravy when it is ready.
8. Set the filling mixture aside and check on the butternut squash to see if it’s done roasting.

Mash the Butternut Squash

1. Remove the roasted squash from the oven when it is fork-tender.
2. Turn the oven temperature down to 350°.
3. Scoop the squash flesh out of the skins and put it into a mixing bowl. Discard the skins.
4. Use a fork to mash the butternut squash. It will be more textured than mashed potatoes, but you do want to break down any large clumps and get it relatively smooth.
5. Add butter and milk. Using the same fork, incorporate them into the mashed squash.
6. Add the egg and stir to thoroughly combine it with your mashed butternut squash.

Assemble the Cottage Pie

1. Lightly spray a 9×13 baking pan.
2. Pour the beef and gravy mixture into the bottom of the baking pan.
3. Sprinkle the Cheddar cheese over the meat mixture if you’re using cheese.
4. Add spoonfuls of the mashed butternut squash over the cheese and spread it in an even layer across the top of the casserole dish. I just use a fork to do this. Alternatively, you could put the mash into a piping bag and pipe a decorative top onto the cottage pie (shepherd’s pie).
5. Bake in a 350° oven for 35 to 45 minutes until the gravy is bubbling through the squash in places around the top of the casserole and around the edges. All casseroles should have an internal temperature of at least 165° before serving.