Ingredients
Scale
- 1 lb lean ground beef (90% or higher)
- 4 cups butternut squash, peeled and cut into 1/2-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh baby spinach or chopped kale
- 1 red bell pepper, diced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Optional: 1/2 cup shredded sharp cheddar or nutritional yeast for a dairy-free “cheese” flavor
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with half a tablespoon of olive oil and a pinch of salt on a large baking sheet. Spread them in a single layer and roast for 20 minutes, or until the squash is tender and slightly caramelized at the edges. While the squash roasts, grease a 9×13 inch baking dish and set it aside.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon. Drain any excess fat. Add the diced onion, red bell pepper, and garlic to the skillet. Sauté for 5-7 minutes until the vegetables are soft. Stir in the oregano, smoked paprika, salt, and pepper to ensure the meat is well-seasoned.
- Add the fresh spinach or kale to the skillet and stir until it just begins to wilt. Remove the skillet from the heat. In your prepared baking dish, combine the roasted butternut squash and the beef mixture. Toss gently to distribute the ingredients evenly. If you are using cheese or nutritional yeast, sprinkle it over the top now. Lower the oven temperature to 375°F (190°C) and bake the casserole for 15-20 minutes until everything is hot and bubbly.
- Remove the casserole from the oven and let it rest for 5 minutes. This allows the flavors to settle and makes serving much easier. Scoop generous portions into bowls or onto plates. Garnish with fresh parsley or green onions for a pop of color and extra freshness.
- Cook Time: 1 hour 5 minutes