3 pie squash potato topping Recipes

butternut squash, cut and seeded and cut into 1-inch cubes (about 1-1/2 lb), potatoes, peeled and cut into 1-inch cubes (use russet baker potatoes, about 1-1/2 lb), milk, seasoning salt (i use about 2 tsp salt), pepper, nutmeg, tabasco sauce (optional), egg (to be added in towards the end), onions, chopped, chopped fresh garlic (or to taste), celery ribs, finely chopped, lean ground beef, dried basil, dried oregano, cumin, seasoning salt or regular salt and pepper, dried thyme, divided (or to taste), worcestershire sauce (or to taste), flour, italian-style tomatoes, drained and cut up, green beans, trimmed and cut into about 1/2-inch lengths, grated parmesan cheese (or to taste, can use grated cheddar cheese, or use both!), paprika

butternut squash (about 1 1/2 lb, peeled and cut into 1 inch cubes ), baking potatoes (about 1 1/2 lb, peeled and cut into 1 inch cubes ), low-fat milk, salt, black pepper, ground nutmeg, ground cayenne pepper, onions, chopped, vegetable oil, garlic cloves, finely chopped, ground beef, dried basil, dried oregano, ground cumin, salt, ground thyme, black pepper, all-purpose flour, chopped tomatoes, green beans, trimmed and cut into 1/2 inch lengths, egg