Butternut Squash Shepherd'S Pie

• 1 lb extra lean ground beef
• 1 1/2 cups finely diced onions
• 3/4 cup frozen edamame
• 3/4 cup tomato sauce
• 3/4 cup carrot, finely diced
• 1/3 cup chicken broth
• 2 teaspoons garlic, crushed
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 tomato paste
• 1 tablespoon mazola corn oil
• 1 teaspoon dried basil
• 1 1/2 lbs butternut squash or 1 1/2 lbs acorn squash, cut into cubes
• 3/4 cup shredded aged white cheddar cheese
• 3 tablespoons grated parmesan cheese
• 2 tablespoons mazola corn oil
• 1 pinch salt and pepper

1. Preheat oven to 350u0b0F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
2. Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and saute for 3 minutes. Add garlic and carrots and saute for 3 minutes. Add ground beef and saute for 5 minutes or until no longer pink, breaking up the meat as it cooks.
3. Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
4. While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
5. Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.

extra lean ground beef, onions, frozen edamame, tomato sauce, carrot, chicken broth, garlic, flour, tomato, corn oil, basil, butternut, shredded aged white cheddar cheese, parmesan cheese, corn oil, salt

Taken from www.food.com/recipe/butternut-squash-shepherd-s-pie-524277 (may not work)