"Bangers and Mash"

The title is in quotes because this isn't really bangers or mash...but the recipe for this is based on my idea of what my family's version (since we can't have processed sausages or potatoes) should be. :)

Serves 8.

Ingredients: 

• 2 lbs. ground beef
• 1 lb. ground pork
• 1 butternut squash
• 2 cups beef broth
• 1/4 cup Marsala wine
• 1 tbsp. coconut oil
• salt, to taste...I probably used 2-3 tsp. total
• 1 tbsp. gelatin
• 1/2 tsp. sage

Directions:

1. Peel, remove the seeds, and dice the butternut squash into 1 inch cubes. Place in a stock pot and cover with water. Boil until soft, about 20-30 minutes. 
2. Heat coconut oil in a skillet over medium-high heat. 
3. Place the ground beef and ground pork in a large bowl. Salt with about 1-2 tsp. salt and 1/4 tsp. sage and mix thoroughly with hands. Form into 2.5-3 inch balls and flatten on a plate (like you would a hamburger patty). Brown in skillet for about 2-3 minutes per side. Remove to plate. 
4. When all the patties are cooked, de-glaze the skillet with 1/4 cup Marsala wine. Add the beef broth and whisk in the gelatin. If your broth isn't already seasoned, also add 1 tsp. salt and 1/4 tsp. sage. Simmer for about 5 minutes. 
5. Add the patties back into the broth mixture and simmer for another 5-10 minutes. 
6. Drain the butternut squash, salt with 1/2 tsp. salt and mash with a potato masher (or you could run it through a food processor if you wish). 
7. Place the squash on a serving plate and top with 1-2 patties and about a tbsp. of the beef broth/sauce. Enjoy.