I’m sharing a simple, kid-friendly, gluten free autumn casserole that layers roasted butternut squash with seasoned ground beef, instant brown rice, a touch of cream and crushed rosemary into a cheesy, 360-calorie main that’s right at home among Butternut Squash And Ground Beef Recipes.
I never planned to fall for a casserole, but this Butternut Squash Casserole With Rice & Ground Beef surprised me. With sweet butternut squash and savory ground beef tucked into one pan it somehow feels like a shortcut to dinner that actually tastes thoughtful.
It reminds me of the kind of ideas I scroll past under Butternut Squash Crockpot Recipes until one day I tried to make something faster then ended up loving the mess. Also it sits close to those Ground Beef And Squash combos my mom used to make, but sharper and louder in flavor.
Kids ate it, adults asked for seconds.
Ingredients
- Butternut squash: Sweet, creamy and full of fiber and vitamin A, adds natural sweetness.
- Ground beef: Rich in protein and iron, gives savory depth but can add alot of fat.
- Brown rice: Whole grain carbs with fiber, keeps you full and adds chew.
- Sharp cheddar: Melty bold cheese adds fat and umami, boosts flavor and comfort.
- Onion and garlic: Scented aromatics that give savory slightly sweet depth and complexity.
- Light cream: Adds creaminess and richness without being too heavy, small dose of fat.
- Rosemary: Piney herb that adds fragrant savory notes and subtle earthiness.
- Vegetable broth: Light salty liquid which hydrates rice and layers gentle savory flavor.
- Parsley garnish: Fresh herb for brightness low calories, adds color and mild freshness.
Ingredient Quantities
- 1 medium butternut squash about 2 to 3 lb peeled seeded and cut into 1 inch cubes (about 6 cups)
- 1 tablespoon olive oil for roasting
- 1 lb lean ground beef (or sub ground turkey)
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup instant brown rice (uncooked)
- 2 cups low sodium vegetable broth
- 1/2 cup light cream or half and half
- 1 cup sharp cheddar cheese shredded
- 1/4 cup grated Parmesan cheese optional
- 1 teaspoon crushed dried rosemary or 1 tablespoon fresh chopped
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt plus more to taste
- 2 tablespoons chopped fresh parsley or sliced green onions for garnish optional
How to Make this
1. Preheat oven to 400°F and line a baking sheet with foil or parchment. Toss the butternut squash cubes with 1 tablespoon olive oil and a little salt, spread in a single layer and roast for 25 to 30 minutes until edges are caramelized and tender, flipping once halfway through.
2. While squash roasts, heat a large skillet over medium high and brown 1 pound lean ground beef with the finely chopped onion and minced garlic, breaking the meat up; season with 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon crushed rosemary as it cooks. Drain excess fat if needed.
3. Stir the uncooked 1 cup instant brown rice into the beef mixture, then pour in 2 cups low sodium vegetable broth and bring to a simmer. Cover and cook until the rice is just tender, about 5 minutes for instant rice, stirring once or twice.
4. Once rice is tender, stir in 1/2 cup light cream to make the mixture creamy; taste and adjust salt and pepper, add a splash more broth if it seems dry. Remove from heat and let sit a minute so flavors settle.
5. Lower oven temperature to 375°F. In a large bowl or right in the skillet, fold the roasted butternut squash into the beef and rice mixture gently so you don’t mash the squash.
6. Transfer everything to a greased 9 by 13 inch casserole dish (or similar), press down lightly to even it out. Sprinkle 1 cup shredded sharp cheddar evenly over the top and, if using, 1/4 cup grated Parmesan.
7. Bake at 375°F for 12 to 15 minutes until the cheese is melted and the casserole is hot throughout and bubbling on the sides.
8. Let the casserole rest 5 minutes before serving so it firms up and is easier to scoop. Garnish with 2 tablespoons chopped fresh parsley or sliced green onions for color and a fresh flavor pop.
9. Leftovers keep well refrigerated for 3 to 4 days and reheat in the microwave or oven; if it looks dry add a splash of cream or broth before reheating.
Equipment Needed
1. Baking sheet with foil or parchment paper, for roasting the squash
2. Large skillet for browning beef and cooking the rice mix
3. 9×13 inch casserole dish, greased for baking
4. Mixing bowl (or just use the skillet to cut down on dishes)
5. Chef’s knife for peeling and cubing the squash, chopping onion
6. Cutting board
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula for stirring and folding
9. Box grater for shredding cheddar and grating Parmesan
FAQ
Butternut Squash Casserole With Rice & Ground Beef Recipe Substitutions and Variations
- Butternut squash: swap with sweet potatoes (same sweet flavor and roast time) or acorn squash — cube and roast the same way.
- Ground beef: swap with ground turkey or try a mix of cooked lentils and finely chopped mushrooms for a vegetarian option that still feels meaty.
- Instant brown rice: swap with quinoa (use 1 cup quinoa to 2 cups broth) or 1 1/2 cups cooked long grain rice; cut the liquid a bit if using pre-cooked rice.
- Light cream: swap with full fat coconut milk for dairy free, or stir 2 tbsp plain Greek yogurt into warm milk off the heat to thicken without curdling.
Pro Tips
1. Let the squash get a little extra color for flavor but dont let it turn to mush, roast until the edges are caramelized and cool it a bit before folding in so the cubes keep their shape.
2. Dont rush the meat step, brown it well so you get those tasty browned bits on the bottom of the pan, then scrape them up with a splash of broth before adding the rice for way more depth even with lean beef.
3. Stir the cream in off the heat and if the mix looks dry add a little warm broth or reserved squash juices, and let the casserole rest 4 to 6 minutes after baking so it firms up and serves cleaner.
4. Mix cheeses for better texture try sharp cheddar with a milder melter like mozzarella for gooeyness, or toss some toasted breadcrumbs and grated Parmesan on top for crunch, and if you want a golden top put it under the broiler for a minute or two but watch it closely or it will burn.
Butternut Squash Casserole With Rice & Ground Beef Recipe
I’m sharing a simple, kid-friendly, gluten free autumn casserole that layers roasted butternut squash with seasoned ground beef, instant brown rice, a touch of cream and crushed rosemary into a cheesy, 360-calorie main that’s right at home among Butternut Squash And Ground Beef Recipes.
6
servings
531
kcal
Equipment: 1. Baking sheet with foil or parchment paper, for roasting the squash
2. Large skillet for browning beef and cooking the rice mix
3. 9×13 inch casserole dish, greased for baking
4. Mixing bowl (or just use the skillet to cut down on dishes)
5. Chef’s knife for peeling and cubing the squash, chopping onion
6. Cutting board
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula for stirring and folding
9. Box grater for shredding cheddar and grating Parmesan
Ingredients
-
1 medium butternut squash about 2 to 3 lb peeled seeded and cut into 1 inch cubes (about 6 cups)
-
1 tablespoon olive oil for roasting
-
1 lb lean ground beef (or sub ground turkey)
-
1 small yellow onion finely chopped
-
2 cloves garlic minced
-
1 cup instant brown rice (uncooked)
-
2 cups low sodium vegetable broth
-
1/2 cup light cream or half and half
-
1 cup sharp cheddar cheese shredded
-
1/4 cup grated Parmesan cheese optional
-
1 teaspoon crushed dried rosemary or 1 tablespoon fresh chopped
-
1/2 teaspoon black pepper
-
3/4 teaspoon salt plus more to taste
-
2 tablespoons chopped fresh parsley or sliced green onions for garnish optional
Directions
- Preheat oven to 400°F and line a baking sheet with foil or parchment. Toss the butternut squash cubes with 1 tablespoon olive oil and a little salt, spread in a single layer and roast for 25 to 30 minutes until edges are caramelized and tender, flipping once halfway through.
- While squash roasts, heat a large skillet over medium high and brown 1 pound lean ground beef with the finely chopped onion and minced garlic, breaking the meat up; season with 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon crushed rosemary as it cooks. Drain excess fat if needed.
- Stir the uncooked 1 cup instant brown rice into the beef mixture, then pour in 2 cups low sodium vegetable broth and bring to a simmer. Cover and cook until the rice is just tender, about 5 minutes for instant rice, stirring once or twice.
- Once rice is tender, stir in 1/2 cup light cream to make the mixture creamy; taste and adjust salt and pepper, add a splash more broth if it seems dry. Remove from heat and let sit a minute so flavors settle.
- Lower oven temperature to 375°F. In a large bowl or right in the skillet, fold the roasted butternut squash into the beef and rice mixture gently so you don't mash the squash.
- Transfer everything to a greased 9 by 13 inch casserole dish (or similar), press down lightly to even it out. Sprinkle 1 cup shredded sharp cheddar evenly over the top and, if using, 1/4 cup grated Parmesan.
- Bake at 375°F for 12 to 15 minutes until the cheese is melted and the casserole is hot throughout and bubbling on the sides.
- Let the casserole rest 5 minutes before serving so it firms up and is easier to scoop. Garnish with 2 tablespoons chopped fresh parsley or sliced green onions for color and a fresh flavor pop.
- Leftovers keep well refrigerated for 3 to 4 days and reheat in the microwave or oven; if it looks dry add a splash of cream or broth before reheating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 381g
- Total number of serves: 6
- Calories: 531kcal
- Fat: 19.7g
- Saturated Fat: 9.25g
- Trans Fat: 0.25g
- Polyunsaturated: 1g
- Monounsaturated: 6.7g
- Cholesterol: 92mg
- Sodium: 469mg
- Potassium: 898mg
- Carbohydrates: 49.4g
- Fiber: 6.5g
- Sugar: 8.7g
- Protein: 30.4g
- Vitamin A: 15000IU
- Vitamin C: 30.3mg
- Calcium: 167mg
- Iron: 2.7mg
