In a large bowl, marinate the beef with Epis, onions, shallots, garlic, thyme, parsley, salt and pepper and set aside. This needs to marinate for a minimum of 1 hour to 1 day.
In the meantime, get all your vegetables ready. Peel, chop, wash and dry them.
In a pot boil the peeled and cut butternut squash till it is cooked. Once it becomes soft, drain the water and puree the butternut squash into a smooth paste.
In a large pot, heat oil and add the marinated beef. Cook till the beef starts browning.
To this add the 6 cups of broth and 4 cups of water.
Now add pureed squash.
Add all the vegetables: carrots, celery, potatoes, cabbage and the Scotch bonnet pepper.
Cover and let it cook for about an hour.
Uncover and add the two cups of pasta. Add more water if required.
Season with salt and pepper and cook for another 10-15 minutes till the pasta gets cooked.
Stir, take off heat and enjoy.