Q1: What is the absolute, number one secret to a casserole that isn't watery, especially when using vegetables like squash?

The secret is to par-bake your high-moisture vegetables first, as this recipe cleverly directs. By roasting the butternut squash and the bell peppers on their own for about 20 minutes, you are allowing them to release a lot of their natural water content. Carefully draining off this liquid before you add your other ingredients is the key that guarantees a final casserole that is rich and hearty, not watery and soggy.

Q2: Can I make this casserole ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first 45-50 minutes and then uncover it for the final 15 minutes.

Q3: Can I use fresh butternut squash instead of frozen?

Yes, absolutely! You will need about 1 small butternut squash (about 2 pounds). Simply peel it, remove the seeds, and cut it into 1/2- to 1-inch cubes. The roasting time will be about the same.

Q4: What is the best way to reheat a casserole?

The best way to reheat a casserole and keep it from drying out is to place it in an oven-safe dish, cover it tightly with foil , and warm it in a 350°F oven for about 20-25 minutes, until it is hot all the way through.

Q5: What are the best kind of cheeses to use for a casserole topping?

A classic, sharp cheddar cheese is a fantastic choice because it has a bold, tangy flavor and melts beautifully. A Monterey Jack or a Colby Jack would also be delicious and have an even creamier, gooier melt.

Cheesy Ground Beef and Butternut Squash Casserole

An easy and savory butternut squash casserole, perfect for a hearty fall meal. This one-dish bake features a base of roasted butternut squash and bell peppers. The roasted vegetables are then mixed with pre-cooked ground beef, black beans, kale, and shredded cheese, and seasoned with paprika and garlic powder. The casserole is topped with more cheese and baked again until everything is tender and the cheese is melted and bubbly.

Author: Grace

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 and pepper to taste
1 (15-ounce) can black beans, drained and rinsed
1 cup cooked ground beef
1 cup shredded cheese, divided
1 cup chopped kale
1/4 tsp crushed red pepper (optional)

Instructions

Preheat the oven to 375°F. Grease a medium casserole dish.
Place the cubed butternut squash and the bell pepper in the casserole dish. Drizzle with olive oil and toss to coat.
Bake for about 20 minutes, or until the squash just begins to soften.
Carefully remove the dish from the oven and drain any excess liquid.
To the casserole dish, add the paprika, garlic powder, salt, pepper, black beans, cooked ground beef, half of the shredded cheese, and the chopped kale. Mix everything together.
Top the casserole with the remaining cheese.
Return the dish to the oven and bake for another 10 minutes, or until all the vegetables are soft and the cheese is melted.
Top with crushed red pepper, if desired, before serving.

Notes

This is a great recipe for meal prep; you can cook the ground beef and chop the vegetables ahead of time.
Using pre-cut frozen butternut squash is a convenient time-saving shortcut.
The spice level of this recipe can be easily adjusted by adding more or less crushed red pepper.

Find it online: https://www.eatswithsoul.com/cheesy-ground-beef-and-butternut/