Description
This comforting butternut squash casserole is a harmonious blend of earthy roasted squash, savory lean ground beef, and hearty brown rice. Velvety cream and aromatic broth tie everything together into a warm, bubbling meal that feels like a hug in a dish. Perfect for busy weeknights, this balanced and wholesome casserole is a family-friendly favorite that brings rustic, seasonal flavors to your dinner table with minimal effort.
Ingredients
4 cups butternut squash, cubed
1 tablespoon extra virgin olive oil
1 lb lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups cooked brown rice
1 cup beef broth (halal certified)
1/2 cup heavy cream
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet and roast for 20 minutes until tender.
While the squash roasts, brown the ground beef in a large skillet over medium-high heat until cooked through.
Add the diced onion and garlic to the beef, sautéing until softened and fragrant.
In a large bowl, combine the roasted squash, browned beef mixture, cooked brown rice, beef broth, heavy cream, and rosemary.
Transfer the mixture to a 9×13 inch casserole dish.
Top evenly with shredded cheddar cheese.
Bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and the sauce is bubbling.
Let stand for 5 minutes before serving.
Notes
Use pre-cut butternut squash to save time during prep. You can substitute heavy cream with half-and-half for a slightly lighter version. Ensure the beef broth used is alcohol-free and halal to maintain the dietary standards.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg