Acorn Shepherd'S Pie

• 3 acorn squash, halved and seeds removed
• 1 russet potato, peeled and cut into 1-inch chunks
• 2 tablespoons unsalted butter
• salt & freshly ground black pepper
• 1 yellow onion, finely chopped
• 1 stalk celery, finely chopped
• 2 garlic cloves, minced
• 1 lb ground beef
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce (can also use a flavored tomato sauce of your choice)
• 1/4 cup freshly grated parmesan cheese

1. Preheat oven to 400 degrees F. Place squash, cut side down, on a baking sheet. Roast until soft, about 30 minutes. Remove from oven and set aside four of the halves. Scoop flesh of the remaining two halves into a medium bowl.
2. Meanwhile, place potato in a small saucepan and cover with cold water. Bring to a boil, and reduce heat to a bare simmer. Cook until tender when pierced with a paring knife, 3 to 4 minutes. Drain; add potato to bowl with squash and mash with a fork until smooth. Stir in 1 tablespoon butter; season with salt and pepper.
3. Melt remaining tablespoon butter in a large skillet over medium heat. Add onion; saute until soft and translucent, about 5 minutes. Add celery and garlic, and cook 1 minute. Add beef and oregano, and season with salt and pepper; continue cooking, breaking up beef with a wooden spoon until well browned, about 4 minutes.
4. Add tomato sauce and bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, about 2 minutes.
5. Fill each reserved squash half with about 1/2 cup beef mixture; place in a baking dish. Top each half with about 1/3 cup potato mixture and sprinkle with cheese.
6. Bake until mixture is heated through and tops just begin to brown, 10 to 15 minutes. Remove from oven, let sit for about 5 minutes, and then serve.

acorn, russet potato, unsalted butter, salt, yellow onion, celery, garlic, ground beef, oregano, tomato sauce, parmesan cheese

Taken from www.food.com/recipe/acorn-shepherds-pie-277764 (may not work)