Spiced Sweet Potato & Butternut Squash Cottage Pie

Directions

Preheat the oven to 400°F (200°C).

Place the peeled and cubed sweet potato and butternut squash in a large pot. Fill the pot with water to cover the vegetables, and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer the vegetables until they are soft, about 15-20 minutes.

While the vegetables are boiling, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onions and cook until they are translucent, about 5 minutes.

Stir in the minced garlic, ground cumin, curry powder, ground turmeric, and cayenne pepper into the skillet with the onions, and cook for another 2 minutes, or until fragrant.

Pour the vegetable broth into the skillet, and bring to a low simmer.

In a small mixing bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering broth mixture, stirring constantly until the sauce thickens. Remove from heat once thickened.

Drain the boiled sweet potato and butternut squash and return them to the pot. Add 1 teaspoon of salt, ground black pepper, the remaining 2 tablespoons of milk, and 1/4 cup of butter, and mash the mixture until smooth and creamy.

Fold the sour cream and cottage cheese into the mashed sweet potato and butternut squash mixture until well combined.

Spread the onion and spice mixture in a layer at the bottom of a large ovenproof dish.

Spoon the sweet potato and butternut squash mash over the onion layer and spread evenly.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.

Let the cottage pie cool for a few minutes before serving.