Mediterranean Shepherds Pie

• 5 cups peeled and diced butternut squash (roughly a 1/2-pound squash)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• 1 yellow onion, diced
• 2 cups fresh leafy greens, stemmed and finely chopped
• 2 cloves garlic, minced, plus 1 clove peeled and smashed
• 2 cups cooked chickpeas or 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup walnuts, pulsed in a food processor until coarsely ground
• 5 anchovy fillets, minced
• 1 1/2 cups vegetable or chicken stock
• 1/2 cup bread crumbs
• 1 cup fresh flat-leaf parsley leaves
• Zest of 1 lemon

1. Preheat the oven to 400F.
2. Toss the squash with salt and pepper and 3 tablespoons of the olive oil.
3. Arrange it in a single layer on a baking sheet and roast until the squash is very soft, about 50 minutes.
4. Stir occasionally.
5. Let the squash cool and puree it in a food processor until smooth.
6. Season with salt and set aside.
7. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil.
8. Add the onion and saute until soft.
9. Add the greens and cook for 2 minutes.
10. Stir in the minced garlic, chickpeas, walnuts, and anchovies.
11. Add the stock and bring to a boil.
12. Decrease the heat and simmer, uncovered, for 15 minutes.
13. Transfer the chickpea mixture to a 10-inch round glass baking dish, and spread the squash puree evenly over the top.
14. Sprinkle the bread crumbs over the squash in a thin layer, then drizzle with the 1 remaining tablespoon olive oil.
15. Bake until the bread crumbs are lightly browned, 20 to 25 minutes.
16. To make the gremolata, combine the parsley, zest, and smashed garlic clove in a food processor, and grind to a coarse meal.
17. Set aside in a small dish.
18. Serve the pie in slices with the gremolata scattered on top.

butternut squash, salt, olive oil, yellow onion, fresh leafy greens, garlic, chickpeas, walnuts, anchovy, vegetable, bread crumbs, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/mediterranean-shepherd-s-pie-381366 (may not work)