Preheat the oven to 200°C.
Place the butternut and sweet potato onto a baking tray, drizzle with olive oil and season. Roast for 35 minutes or until soft.
Place into a bowl when soft and mash really well. Scoop the seeds out of the cooked gem squash and combine with the butternut mixture.
Season well and use a whisk to fluff the mash up a bit. Set aside. Reduce oven temperature to 180°C.
Brown the mince on a heavy based pot with a little olive oil until crumbly, remove and set aside.
Sauté the onion in the meat juices until softened, then add the mushrooms and fry until most of the liquid has cooked out of them.
Add the garlic, rosemary, chilli, water and stock and bring to a gentle simmer. Add the lentils and cook until most of the liquid has reduced and you are left with a slightly saucy mince.
Season to taste.
Spoon the mince into a medium oven dish and flatten. Spread the butternut mixture evenly onto the mince and top with cheese and a dusting of nutmeg.
Bake for 30 minutes until golden and bubbling.Recipe by Carey Boucher Erasmus and published in Crush online magazine.