Pierce the skin of the Butternut Squash in several places and bake in a preheated oven at 400° until tender. This will take about 50 minutes.

Remove from the oven and let cool until you can safely handle it. Remove the skin; it should slide off easily.

Cut in half and remove the seeds. Mash the squash with a potato masher; set aside.

While the squash is cooking in the oven, peel and cube the potatoes. Place in a pot and cover the potatoes with cold water. Boil until fork tender, about 20 minutes after the water starts to boil.

Drain, reserving the water. Mash the potatoes using as much of the reserved potato water you need to make the potatoes light and fluffy. Set aside.

In a large skillet, heat the vegetable oil and saute the chopped onions for about 2 minutes until they are translucent.

Add the dried oregano, dried basil and dried thyme. Stir-fry for 2 minutes.

Add the sliced celery, chopped carrots, chopped red bell pepper, peas and corn along with 1/2 cup zucchini milk.

Stir well and continue to cook until the carrots are tender.

Turn the mixture into a casserole dish, not more than 3 inches deep.

Spread the mashed butternut squash over the top. On top of that spread the mashed potatoes. This will give it a nice layered look when you serve it.

Bake, uncovered, in the preheated 400° oven until the topping is browned, about 30 minutes.