As a busy mom of two boys, make-ahead meals that are healthy and easy to make are a staple. This Spicy Southwest Butternut Squash Casserole, also known as a Butternut Squash Enchilada 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!
This is truly the ultimate healthy family meal!
In this post
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!
Tips for making the BEST butternut squash casserole
- 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.
Make it your own
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!
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!
Loving this recipe? Be sure to give it a rating below!
Spicy Southwest 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!
Katie says:
I make this all the time and my fiancé regularly requests it! I substitute the ground beef for Morningstar “chorizo” crumbles because I don’t eat meat, and it is absolutely DELICIOUS!
Ava says:
This is or pregnancy craving heaven. I had been craving something nutritious but hearty and also very easy! So happy to have found this. I used left overs the next day in corn tortillas to switch it up. Not as healthy but goodness sooo good.
Jar Of Lemons replied:
I’m glad this was a good recipe for you! Thanks for making it!
Becca says:
This is fantastic! I was looking for healthy recipes with ground beef and this will be a go to recipe from now on!
Sophie says:
Really good! I substituted ground turkey, doubled the beans, added 1/2 a yellow onion, used like 4 cups of kale, added a can of rotel diced tomatoes with green chilis, and added cumin. Didn’t use pepper flakes. It was awesome and very healthy!
Jack Kispert says:
If I refrigerate the dish for a few days. what is the best way to reheat it for serving? Microwave or oven?
Christine McMichael replied:
I would definitely reheat it in the microwave. I hoe you enjoy the recipe!
Ruthann Carroll says:
What are the reheating directions after it has been frozen?
Kathryn says:
My family really enjoyed the flavour. I made a couple substitutions to use what we had so I subbed sweet potato for squash and spinach instead of kale. Will be making again.
Kimberly says:
THis recipe is okay. I added green chiles, chopped onion and fresh garlic. Its good but not very spicy or “southwest” unless you add some cumin to the spices and i added adobe too. Also did a little egg topper with green verde sauce. a good foundation recipe though. Cheers
Lesan says:
This was a terrific base for an amazing family meal! I was skeptical at first, but after adding some extra veggies and southwest spices, this dish was better than I expected!
chris says:
I also used ground turkey as I dont eat beef!
chris says:
This was very tasty, I loved all the healthy ingredients. I bought the butternut squash already cubed from TJs and I probably could have could it a bit longer but still very good. I love cheese so added extra and I forgot to put the bell pepper in with squash so put in at the end and still good. Will make again. I love your website, so many good recipes. Glad I came across it.
Amy says:
This recipe is wonderful! Easy, so tasty, and is great as written,(tried it!) yet also nice to have options, as in can be made a vegetarian dish by leaving out ground beef, can alter spice to taste, extra kale….many ways to alter slightly, but building on a solid and delicious basic recipe. Thank you!
Meghan says:
Family staple in our home! Love this healthy dump dinner for our 16 month old son. Thank you!
Veronika Sykorova says:
Yum looks so good! Going to make this tomorrow night!
Heidy says:
I came across this Spicy Southwest Butternut Squash Casserole via Pinterest today and thought it looked and sounded so good. This recipe is on my list to make this week! I’ll let you know how it goes! I bet it’s a HUGE hit!!!