Turkey and Squash Cottage Pie

delicious fall dish!! (adapted slightly from "Rainy Days and Sundays" - http://rainydaysandsundays-c.blogspot.com/2009/02/in-mood-for-comfort-food.html)

• Ready In: 45 mins
• Serves: 8
• Yields: 1 9x13 pan

Ingredients

• 1  cup  chopped onion
• 3  garlic cloves, minced
• 1 1⁄4 lbs lean ground turkey
• 2  tablespoons all-purpose flour
• 2  tablespoons tomato paste
• 1  cup  reduced-sodium beef broth
• 6  ounces  Baby Spinach, chopped
• 1⁄2 teaspoon salt, divided
• 1⁄4 teaspoon garlic powder, divided
• 1⁄2  banana squash, microwaved until soft
• 1  large sweet potato, microwaved until soft and peeled
• 1⁄4 cup low-fat buttermilk
• 1⁄3 cup  finely shredded parmesan cheese
•  cayenne pepper (optional)

Directions

1. Preheat oven to 350°F.
2. Heat large skillet over medium-high heat. Add onion and garlic and cook, stirring, until beginning to soften (about 2 minutes).
3. Reduce heat to medium. Stir in turkey, flour, and tomato paste. Cook, stirring, until the turkey is mostly browned (about 6 minutes).
4. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy (about 4 minutes).
5. Stir in the spinach. Cook until spinach is just wilted (about 1 minute). Pour mixture into a 9x13 inch baking dish.
6. Place squash in a fine-mesh sieve and gently press to extract liquid. Transfer pulp to a bowl. Put sweet potato in the bowl with the squash, add buttermilk, and mash together until smooth. Stir in 1/2 tsp salt and 1/4 tsp garlic powder, and cayenne if desired. Spread over the meat mixture, covering completely.
7. Sprinkle mashed squash mixture with cheese. Bake for 15 minutes. (Prior to baking, the dish may be refrigerated until ready to eat. Bring to room temperature before baking, or add additional time in oven to compensate).