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!
Jacqueline Debono says:
This butternut squash casserole looks fantastic. Definitely want to make it. Just one question. How do you cook the ground beef? I mean do you add something to it?
Christine McMichael replied:
Thank you! I just cook it on the stove top and add a little bit of seasoning. Salt, pepper, and oregano are always my go-to’s for meat seasoning, but paprika would also taste good. I hope you enjoy the recipe!
Sandhya Ramakrishnan says:
What a great casserole recipe this is! We love Butternut squash and adding black beans to the casserole is a lovely idea. I skipped the beef and added more beans and it was the best ever.
Tammy says:
Hearty and healthy- what more could you ask for?! Perfect winter side dish…this is beautiful!
Heather Perine says:
This was SO good! I used all black beans and omitted the beef – been on a plant based kick! Definitely making this again.
Julie says:
What a great recipe! I love the squash in this and the flavors came out great.
Candice says:
Such a wonderfully creamy casserole! It’s been a while since I’ve enjoyed butternut squash and this recipe has me in love with it once again. Will be making this one again!
Marta says:
My friend just gifted me a butternut squash she grew in her garden, but I wanted to save it for a truly special recipe. This one is it!
Bernice Hill says:
Yay for one dish lightened up comfort foods. I love how this casserole is the perfect mashup of comfort food and healthy dinner.
Deborah Brooks says:
I have been eating a ton of butternut squash lately and this looks like a great way to eat even more. Can’t wait to try it
Lyn8060 replied:
Looks fantastic! Can you tell me how you’d adjust the recipe when using frozen squash?
Christine McMichael replied:
The recipe actually uses frozen squash instead of fresh. So it’s already adjusted to that! 🙂
Shelley says:
This is exactly my kinda recipe – so much I love here! It’s super easy and so healthy! And, as long as I already have the ground beef cooked, I can just throw it all int he casserole dish. Presto! A make-ahead meal with hardly any work – yay!
Laurel S. says:
I made this tonight. I didn’t have kale, I used spinach. I also added some curry to the spice mix.
My family loved it! I’ll make it again!
Thanks!
Denise says:
Really yummy ice a jar of medium salsa was added to it before baking. Love it
Ashley says:
Hi, excited to try this-does the squash need to be cooked beforehand? And does the dish need to be covered when baking?
Christine McMichael replied:
Hi, Ashley! Yes, cook the squash for about 10 minutes in the casserole dish before adding in the rest of the ingredients. I would recommend covering the dish with foil, but it doesn’t have to be covered!
DESI says:
Does the cubed butternut squash need to be precooked or does it get cooked in the 25 minutes with everything else?
Christine McMichael replied:
Yes, the butternut squash can be baked in the casserole dish for about 10 minutes before adding in the rest of the ingredients!
Lisa says:
You have to cook the squash first. It doesn’t say that in the directions but it was good otherwise! Thanks