Mince chives.

Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Add butternut squash and half the seasoning blend to hot pan. Stir occasionally until slightly tender and lightly browned, 5-6 minutes. Transfer to baking dish.

In the same pan, add cream cheese and 1/4 cup water until completely combined.

Remove from heat and stir in half the parmesan. Pour mixture over butternut.

Top dish with half the panko and remaining parmesan

Bake in a hot oven until butternut is tender and cream cheese mixture is bubbling, 13-15 minutes.

Reserve pan; wipe clean

While gratin cooks, prepare meatballs.

In a mixing bowl, combine ground beef, remaining panko, 1/4 tsp salt and a pinch of pepper. Form mixture into six evenly-sized meatballs.

In the same pan over medium heat, add 1/2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over, 2-3 minutes.

Cover pan and cook until meatballs reach a minimum internal temperature of 165 degrees, 6-8 minutes.

Transfer meatballs to a plate. Reserve pan; wipe clean and leave 1 tsp of oil in the pan.

In the same pan over medium heat, add garlic and cook for 1-2 minutes. Add demi and cook 30 seconds. Remove from heat and stir in sour cream, remaining seasoning blend, chives and 1 tablespoon water. If mixture is too thick, add water 1 tablespoon at a time until desired consistency is reached.

Plate dish as pictured on front of card. Bon appétit!