Squash and Potato Topping:
1 medium butternut squash (about 1-1/2 pounds), pared, seeded, cut into 1-inch cubes
3 large baking potatoes (about 1-1/2 pounds), pared and cut into 1-inch cubes
3/4 cup low-fat milk (1 percent)
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground hot red pepper
3 medium onions, chopped
2 Tablespoons vegetable oil
2 cloves garlic, finely chopped
1 1/2 pounds lean ground beef
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 Tablespoons all-purpose flour
28 ounces Italian-style canned plum tomatoes, drained and cut up
1 pound green beans, trimmed and cut into 1/2-inch lengths
1 large egg
Paprika, for garnish
Cook squash and potatoes in boiling water until tender, about 15 minutes.
Drain squash and potatoes; return to pot.
Add milk, salt, black pepper, nutmeg and red pepper.
Mash with potato masher until fluffy.
Set aside to cool slightly.
Preheat oven to 375º F.
Sauté onion in oil in large skillet until softened, for about 5 minutes.
Add garlic, sauté 1 minute.
Remove to a plate.
Crumble beef into skillet and cook until browned, about 3 minutes.
Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
Add tomatoes and green beans.
Bring to boiling.
Lower heat; cover and cook 10 minutes.
Spoon into 13 x 9 x 2-inch glass baking dish.
Beat egg into squash mixture.
Spread over filling, making decorative swirls.
Sprinkle with paprika.
Bake 40 minutes or until bubbly and top is golden brown.
Transfer baking dish to wire rack to cool for 20 minutes before serving.
Makes 8 servings.