Description
Cozy butternut squash casserole with ground beef, rice, and rosemary. This dish is creamy, hearty, and suits an easy dinner or make-ahead meal.
Ingredients
- 1 pound ground beef (85–90% lean)
- 3 cups cubed butternut squash (about 1 small squash, peeled and seeded)
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 cup uncooked brown rice
- 2 cups low-sodium beef broth
- 1 cup half-and-half
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F. Toss cubed butternut squash with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a parchment-lined baking sheet. Roast for 20 minutes until tender and lightly browned.
- Cook the rice according to package directions using beef broth instead of water.
- In a large skillet over medium heat, cook ground beef until browned, about 6–7 minutes, breaking it up as it cooks. Drain excess fat.
- Stir in roasted squash, cooked rice, rosemary, garlic powder, paprika, remaining salt and pepper, and half-and-half. Cook for 2–3 minutes, stirring gently to combine.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
- Bake uncovered for 15 minutes until bubbly and golden on top.
- Let cool for 5 minutes, sprinkle with chopped parsley, and serve warm.
Notes
- Cook ground beef to an internal temperature of 160°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American