Winter Squash Black Bean Bake

I am trying to finish off the winter vegetables I have stored in my root cellar. We had a bumper crop of Butternut Squash this year, so we are finding ways to get them used up before we begin getting tender spring greens in the next couple months.

Here is one of the recipes that I make often and hear: "Mom can you make this all the time" I think it originally came from a Better Homes and Gardens magazine. It puts a seasonal spin on the classic tamale pie.

1lb Riemer Family Farm Ground Beef

2 C 1/2" pieces peeled pie pumpkin or winter squash

1 medium onion, coursely chopped

1 15 oz can black beans, or 15 oz rinsed and soaked black beans

1 C frozen corn

1 4oz can diced green chilles

1/2 t salt

1/2C beef broth

3 oz cream cheese

8 1/2 oz pkg corn muffin mix (use a natural or organic brand, corn muffin mixes can have scary ingredients in them).

1 egg, lightly beaten

1/3 cup milk

1/3 cup pumpkin Puree

1. Heat oven 400 degrees. In large skillet cook ground beef, pumpkin/squash, and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon. Stir in black beans, corn, chiles and salt. Heat through. Stir in broth and cream cheese until blended. Gransfer mixture to 2 1/2 quart baking dish.

2. In medium bowl stir together corn muffin mix, egg, milk and pumpkin puree until just combined. Spoon over beef mixture.

3. Bake 20 minutes or until toothpick inserted into topper comes out clean.

Serves 6