First things first, an update on our disastrous kitchen situation (aka the kitchen renovation): still very much in progress! We’ve got the butcher block countertops sealed and ready to install, but we’ve decided to add a small breakfast bar on our island with our leftover butcher block. Seems like such a simple task, doesn’t it? This thing has been a lot harder to add on than we thought it would be, but now that we’re committed….it’s happening, y’all! Slowly…..soooo slowly….but surely. 😉
Second update: fall is finally making it’s way down to Oklahoma! It’s been pretty warm lately, but we finally had a cold front come through that brought temps down to the mid 60’s (thank goodness). Bring on all the fall recipes! (As IF I’ve been holding back on those…..cough cough….pumpkin pie overnight oats, Maple Apple Spice Gluten Free Granola, and Easy Spicy Vegan Potato Curry).
This Spicy Southwest Butternut Squash Casserole is perfect for a healthy, easy, quick fall dinner!
It’s really similar to the Chicken Fajita Casserole, but loaded with butternut squash and fall flavors! I also added organic ground beef to it for protein, but ground turkey would work great, too.
For my vegan friends, substitute the beef with chickpeas and the cheese with vegan cheese (or omit completely -it’ll still be delicious!). If you’re not a fan of vegan cheese, mixing a little bit of cashew butter with almond milk can give this Spicy Southwest Butternut Squash Casserole a creamy texture that’s delicious!
A few tips to make this recipe a little bit easier: I like to meal prep meats at the beginning of the week and use them in recipes. In this case, the ground beef was cooked the day before! The butternut squash can also be purchased pre-cut to save time. It’s the best for quick and easy dinners like this one!
Here’s how to make this Spicy Southwest Butternut Squash Casserole:
Spicy Southwest Butternut Squash Casserole
Ingredients
- 3 cups butternut squash, cubed
- 1 15oz. can black beans (drained)
- 3/4 cup cooked ground beef
- 1/2 cup sliced peppers
- 1 cup shredded cheese
- 1/4 cup fresh cilantro
- 1/4 tsp crushed red pepper
- 1/4 tsp paprika
- salt/pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Place the squash in the casserole dish and cook for about 10 minutes.
- Add the black beans, cooked ground beef, sliced peppers, cheese, and cilantro to the casserole dish.
- Cook for about 15 minutes (or until everything is soft).
- Top with crushed red pepper, paprika, and salt/pepper.
- Serve and enjoy!
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!