Butternut squash chicken pie

 I'm not very adept at complicated food, but sometimes when I have more time I like to stay longer in the kitchen.

I wanted to eat something good and at the same time healthy.As the days are still  fresh

I made this variation of shepherd's pie using butternut squash, corn and  chicken instead  beef.

Hope you like it !!!

Potatoes, corn and butternut squash 

Ingredients 2 cups mashed potatoes 2 cups pumpkin puree 1 onion, chopped 2 tablespoons extra virgin olive oil 2 eggs 1 cup fresh or frozen corn 1 thread of sunflower oil Salt and pepper Filling 1 / 2 kg boneless chicken breast 1 liter of chicken broth 1 medium onion, chopped 2 cloves garlic Chopped fresh oregano 1 large tomato, chopped 1 red bell pepper, chopped grated cheese Salt and pepper to taste

Method:  In a  large saucepan saute onion in oil until soft and transparent  Add the pumpkin puree and mix, put the mashed potatoes and mix again Remove from the stove. Put  the eggs beaten and mix until blended. Put two tablespoons of olive oil,corn salt and pepper. Mix Filling Boil chicken in chicken broth until done. Cut into smallish cubes. Fry the onion with garlic and pepper until soft, put the chicken and cook for four minutes. Remove from stove and put the chopped tomatoes and oregano. Verify salt and pepper  Assemblage  In greased baking dish sprinkled with bread crumbs put a layer of mashed potatoes. Put a layer of chicken and cover with remaining mashed Sprinkle with grated cheese and bring to the oven to gratin. Makes 6 serves