1	tbsp.	vegetable oil
1	C	coarsley chopped onion
1	clove	garlic, minced
1/2	C	chopped sweet green pepper
1	C	finely diced carrot
1	C	peeled, grated rutabaga
2	tbsp.	beef stock or water
1	lb.	extra lean ground beef or turkey
3/4	C	salsa
2	tsp.	paprika
1	tsp.	dried oregano leaves
		salt and pepper
1	C	mashed, cooked buttercup squash
2		eggs
1/4	C	milk
1	C	all purpose flour
1-1/2	tsp.	baking powder
		salt

In non-stick skillet, heat oil over medium heat, cook onion, garlic and green pepper stirring until onions are translucent. Stir in carrot, rutabaga and stock, cover and cook for 2 minutes. Transfer to a deep 9 inch pie plate. Add meat to skillet; cook, stirring to break up any large pieces, until no longer pink. Mix into cooked vegetables along with salsa, paprika and oregano. Season to taste with salt and pepper. Set aside.

Make a topping by beating together squash and eggs until smooth, stir in milk. Stir togther flour, baking powder and salt; stir into squash mixture just until blended. Spread topping over meat mixture; score with knife into wedges. Bake in 400F oven for 20 to 25 minutes or until topping is puffed and firm to the touch yet still slightly moist at center.