As a busy mom of three kiddos, make-ahead meals that are healthy and easy to make are a staple. This Savory Butternut Squash Casserole is one of my favorites! Here’s what’s great about it:
- It can be made ENTIRELY in one casserole dish (yay for easy cleanup!)
- It’s made with frozen or pre-cut butternut squash to save time.
- It’s so flavorful and delicious!
- You can make it your own and freeze/refrigerate it for later.
- This recipe can be made in just 35 minutes!
In this post
- Healthy Squash Casserole Ingredients
- How to make a butternut squash casserole
- Ground Beef Butternut Squash Casserole Tips
- Ground Beef and Butternut Squash Casserole Substitutions & Variations
- What to Serve with Butternut Squash Enchilada Casserole
- How to Store This Recipe for Butternut Squash Casserole
- Can you freeze butternut squash casserole?
- More like this Healthy Squash Casserole
- Healthy butternut squash recipes
Healthy Squash Casserole Ingredients
I love that the ingredients for this recipe are SO simple and easy to find. Here’s what you’ll need:
Butternut Squash – Fresh, frozen, or pre-cut butternut squash all work great!
Bell Pepper – Chop or slice a bell pepper for yummy flavor and nutrition!
Black Beans – Pinto or red beans are also a great substitute.
Ground Beef – You can also use ground turkey or chickpeas for a protein options.
Shredded Cheese – The cheese in this recipe brings the butternut squash casserole together. So yummy!
Chopped Kale – I’m loving chopped kale in this recipe for added protein and a crunchy texture that takes it to the next level!
Spicy Southwest Seasoning – Paprika, garlic, salt, pepper, and crushed red pepper (optional) make up this savory and delicious seasoning.
TIP: Adjust the spicy level of this recipe by adding more (or less) crushed red pepper!
How to make a butternut squash casserole
This Spicy Southwest Butternut Squash Casserole tastes like an enchilada casserole and is incredibly easy to make! Here’s a quick overview of how to make it:
1. Combine the squash, bell pepper and oil in a casserole dish, then bake.
2. Add in the seasoning and mix.
3. Mix in the beans, ground beef, half of the cheese, and kale.
4. Top with remaining cheese and continue to bake!
Ground Beef Butternut Squash Casserole Tips
- Prep the ground beef ahead of time so that it’s ready to go!
- Cook the butternut squash in the casserole dish just until soft, but not too soft (as it will continue to cook with the other ingredients).
- Use pre-cut or frozen butternut squash to help save time.
How do you keep squash casserole from getting watery?
Baking squash casserole at the right temperature for the right amount of time is essential to ensuring that it doesn’t get watery. If there’s too much liquid in the casserole, simply drain the liquid before continuing to make the recipe.
Follow my method for roasting the squash in this recipe for the best results!
Ground Beef and Butternut Squash Casserole Substitutions & Variations
Want to make this recipe your own? Feel free to adjust the amount of seasoning and cheese to taste!
Another way to make it your own is to add or sub veggies. Zucchini, summer squash, sweet potatoes, sliced carrots, spinach, and cilantro are all delicious in this meal!
What to Serve with Butternut Squash Enchilada Casserole
- 30-Minute Mexican Cauliflower Rice
- Cilantro Lime Rice
- Mango Salsa Recipe
- Chipotle Corn Salsa Recipe
- Easy Quinoa Salad With Feta Cheese
How to Store This Recipe for Butternut Squash Casserole
Place leftovers for this recipe in an airtight container and store in the fridge for up to 3-5 days.
You can also freeze leftover butternut squash casserole for up to 3 months! To reheat, add 1-2 teaspoons of broth or water, then heat in the microwave until warm.
Can you freeze butternut squash casserole?
Yes! Butternut Squash Casserole can be refrigerated in an airtight container for up to a week or frozen for up to 3 months.
To freeze, simply let the casserole completely cool and place in the refrigerator in an airtight container (without the lid) for an hour. Then close the lid and place in the freezer!
If you’ve been on the search for an easy, healthy recipe that’s actually delicious and one that even picky eaters will love, then this Spicy Southwest Butternut Squash Casserole is for you. Have this delicious meal on the table in no time and be sure to save this recipe in your weekly dinner menu!
More like this Healthy Squash Casserole
- Healthy Chicken Broccoli Pasta Casserole
- Cheesy Chicken Spaghetti Squash Casserole (Freezer Meal)
- Chicken Fajita Casserole
- Paleo Chicken Mushroom Casserole
- Easy Turkey Rice Casserole
Healthy butternut squash recipes
- Lightened-Up Butternut Squash Mac & Cheese
- Mexican Quinoa Stuffed Butternut Squash
- Maple Butternut Squash Quinoa Breakfast Bake
- Roasted Butternut Squash & Garlic Quinoa
Loving this recipe? Be sure to give it a rating below!
Ground Beef and Butternut Squash Casserole
Equipment
Ingredients
- 1 lb frozen butternut squash, cubed (about 3-4 cups)
- 1 large bell pepper (sliced or chopped)
- 1 Tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- salt/pepper (to taste)
- 1 15 oz. can black beans (drained)
- 1 cup cooked ground beef
- 1 cup shredded cheese
- 1 cup chopped kale
- 1/4 tsp crushed red pepper (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Place the squash and pepper in the casserole dish and drizzle with olive oil.
- Bake for about 20 minutes, or until squash just begins to soften.
- Drain any extra liquid in the casserole dish.
- Mix in the paprika, garlic powder, salt and pepper, black beans, cooked ground beef, half of the cheese, and kale to the casserole dish.
- Top with remaining cheese.
- Bake for another 10 minutes (or until everything is soft).
- Top with crushed red pepper (optional).
- Serve and enjoy!
Notes
- Prep the ground beef ahead of time so that it’s ready to go!
- Cook the butternut squash in the casserole dish just until soft, but not too soft (as it will continue to cook with the other ingredients).
- Use pre-cut or frozen butternut squash to help save time.
- Adjust the spicy level of this recipe by adding more (or less) crushed red pepper!
Erin says:
Would this be a good fish to make ahead and freeze?
JOL Team replied:
Yes! Butternut Squash Casserole can be frozen for up to 3 months.
To freeze, simply let the casserole completely cool and place in the refrigerator in an airtight container (without the lid) for an hour. Then close the lid and place in the freezer! Enjoy!
Kody says:
This was so good! I was skeptical at first due to not having any sauce, but the flavors are amazing. I used ground sausage and I added thin sliced onions. I did sauté the peppers and onions first, almost caramelizing them. I also added Cayenne pepper for more of a kick. This will fill you up without making you feel gross 🙂
Jar Of Lemons replied:
Thanks Cody. I’m glad you enjoyed this casserole!
Jeff says:
Great recipe for utilizing butternut squash as an alternative to soup. I wanted to use fennel sausage but had to settle on Italian sausage. Added chickpeas and honey crisp apples. Will probably not add apples next time. Also, I didn’t use precut frozen butternut squash. I will next time. Overall a yummy recipe
Jar Of Lemons replied:
Thanks, Jeff. I’m glad you enjoyed this one!
Dee rogers says:
Great way to get my 5 year old to eat butternut squash. Substituted spinach instead of kale.
SueBee says:
All of my fav ingredients in one spot! Was looking for a little bit of a creamier texture so served with a poached egg on top…voila!! Perfection!! And some hot sauce!
Jar Of Lemons replied:
So glad you enjoyed this recipe, SueBee!
Shannon Fox says:
Delicious, simple, will go into our rotation.
Kim L says:
We made this and it was decent and got a lot of ingredients in the dish that we were hoping for, but we weren’t *in love* with our results. I think we were missing sauce and/or crunch? We made lentils (with sauteed onions and garlic, cooked in flavored stock) to add to our leftovers and that helped, in our opinions! It did change the flavor profile a lot, but worth a try if you’re interested. We saw someone else added diced tomatoes and rice, which we also think is a good idea to try and would keep more with the southwest flavors!
Emilie says:
I’m eating it right now, and I love it.
Katherine Tate says:
I loved this recipe but I changed it up a bit. I used sweet Italian sausage instead of beef and did it all in a skillet instead of casserole. It was delicious and a keeper! Thank you!
Jar Of Lemons replied:
That sounds so good! Thanks for letting me know how it turned out!
EFerd replied:
What if I use fresh squash instead of frozen? And I am using collard greens as I had no kale.
Christine McMichael replied:
Fresh squash works great, too! Enjoy!
Melanie says:
There are so many yummy looking recipes I want to try.
This is probably a stupid question, but I was just wondering if your nutrition information is per serving?
Christine McMichael replied:
Thank you! The nutrients are per serving. Enjoy! 🙂
Rima says:
This was DELICIOUS. I used spinach instead of kale and I used leftover stuffed pepper filling that I had, which was a mixture of ground beef, onions, diced tomatoes, peppers, rice, and spices. I still added another bell pepper like the recipe called for, and the only tweak I would make is to sauté it before baking with the squash as it was still too crunchy even after baking twice. Other than that, this dish was amazing.
Jar Of Lemons replied:
So glad you enjoyed this! Thanks for making it. 🙂