Pumpkin dish with ground meat and mashed potatoes

Preheat the oven to 180°C and bring a large pot of water to a boil.

Peel and cut the potatoes into equal pieces. Cook them in salted water until tender.

Peel the butternut squash, remove the seeds, and dice into cubes.

Microwave the squash for a minute to make peeling easier.

In a large ovenproof dish, mix the squash with olive oil, shallots, garlic, and Meli liquid honey. Season with rosemary, salt, and pepper.

Roast in the oven for 20 minutes.

Meanwhile, mash the cooked potatoes with milk and butter. Season with salt, pepper, parsley, and nutmeg.

Cook the ground meat in a pan, seasoning with salt and pepper. Mix in the cream cheese.

For a vegetarian version, substitute the meat with a vegetarian alternative.

Layer the roasted squash, then the meat mixture, and finally the mashed potatoes in the ovenproof dish. Top with grated cheddar, breadcrumbs, and pumpkin seeds. Bake for 20-30 minutes until golden.