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!
Somer Keenan says:
I wish I could post my picture of this. I am legitimately looking forward to this. I made the recipe bigger and I put the spice in the casserole. I am praying it won’t be dry. I’ll post an update after it comes out. I had fun making it. Oh yeah used ground turkey.
Amber Jordan says:
This recipe tasted delicious but needed a bit more guidance. Are the black beans supposed to be drained? I made the casserole as written, but it was just a touch soupy. Not sure if that’s because of the black beans or just juicy squash. Also the layering order would be helpful. I put the squash down first, then the meat, then the black beans, followed by peppers and cheese. The beans dried out at the top and were a bit too firm. The flavor, though, AMAZING! Even went over well with my non-veggies/health-food-eating crew!
Christine McMichael replied:
Hi, Amber! Thanks for the honest feedback. My apologies for not being more clear in my recipe! Yes, the black beans should be drained. The recipe ingredients should be combined. I have updated this in the recipe! Again, so sorry for the misunderstand and glad to hear that you enjoyed the flavor! 🙂
Karly says:
Wow, this looks amazing! I’ve never tried anything like it, but I love the pairing of the squash with big bold southwest flavors!
Christine McMichael replied:
Thank you, Karly! 🙂
Heather says:
Hi, you mention “peppers”. What kind of peppers are you referring to? Thanks!
Christine McMichael replied:
Hi, Heather! I love using mini sweet peppers. They work really great in recipes!
Sara says:
This would be perfect for Thanksgiving! I can’t wait to try it!
Christine McMichael replied:
That’s so perfect! I hope you enjoy the recipe, Sara! 🙂
Diane Nikolaisen says:
Hi, the picture definitely shows some spices…. perhaps chilli flakes and paprika? And yet, you don’t mention any, not even salt and pepper. Is anything missing in the recipe?
Christine McMichael replied:
Hi, Diane! Oh my goodness, you’re totally right! Updating that in the recipe right now. I added 1/4 tsp of crushed red pepper, 1/4 tsp paprika, and salt/pepper to taste. I hope you enjoy the recipe!
Teri Stephens says:
I can’t decide if I am more in love with the gorgeous photos or the simplicity of this wonderful recipe. This is so good!!!
Christine McMichael replied:
Aww, thank you, Teri! 🙂
Catherine says:
Dear Christine, this looks delicious! So hearty and comforting and I love the vegan variation…either way this would be a winner in my house!
Christine McMichael replied:
Thanks so much, Catherine! 🙂
Veena Azmanov says:
I love roasting butternut squash. This looks so healthy and hearty. I love that you added cilantro. My favorite herb. So refreshing.
Christine McMichael replied:
Thanks, Veena! 🙂
Lauren @ Delicious Little Bites says:
I am always looking for new ways to use butternut squash! This looks amazing – definitely going to try it asap!
Christine McMichael replied:
Me too, Lauren! Enjoy!
Adriana Lopez Martin says:
What a great idea using butternut squash in such a creative dish. Love all the ingredients and the clever combinations yummy!
Christine McMichael replied:
Thanks, Adriana!
Joanna @ Everyday Made Fresh says:
Oh wow, this looks like a great fall way to enjoy south west flavors. I would have never thought to use butternut squash that way!
Christine McMichael replied:
Thanks, Joanna!
Kathy McDaniel says:
What a great use of butternut squash! It looks so delicious. At home we love Southwest flavors so I know it would be a big hit for us and put on rotation!
Christine McMichael replied:
Thanks, Kathy! 🙂
Pam Wattenbarger says:
This looks so good! I love Southwest flavors, and this casserole blends that with the best of fall.
Christine McMichael replied:
Thanks, Pam!
Debi at Life Currents says:
This looks delicious and sounds so easy. I love it when casseroles are so simple and have few ingredients.
Christine McMichael replied:
Thanks, Debi!