Wondering how to combine butternut squash and ground beef into delicious meals? From quick weeknight dinners to cozy comfort food, these recipes celebrate seasonal flavors that will satisfy your family. Get ready to discover 29 creative ideas that make this versatile duo shine—perfect for autumn and beyond. Let’s dive in and find your new favorite dish!
Butternut Squash and Ground Beef Casserole
Preparing a comforting butternut squash and ground beef casserole is simpler than you might think, especially when you break it down into manageable steps. Perfect for a cozy family dinner, this dish layers savory beef with sweet, tender squash under a golden cheese topping. Let’s walk through each stage together to ensure your casserole turns out perfectly every time.
Ingredients
For the base:
– 1 lb ground beef
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
For the sauce:
– 1 (15 oz) can tomato sauce
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For topping:
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat for 2 minutes until shimmering.
3. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant to avoid burning.
5. Tip: Break up 1 lb ground beef into the skillet and cook for 8-10 minutes until no pink remains, stirring frequently for even browning.
6. Drain any excess grease from the skillet using a spoon or colander.
7. Stir in 1 can tomato sauce, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper, then simmer for 3 minutes to blend flavors.
8. In a 9×13 inch baking dish, spread the beef mixture evenly as the base layer.
9. Arrange 1 cubed butternut squash in a single layer over the beef, pressing gently.
10. Tip: Cover the dish tightly with foil and bake at 375°F for 30 minutes to steam the squash until fork-tender.
11. Remove the foil and sprinkle 1 cup cheddar cheese evenly over the top.
12. Tip: Bake uncovered for 15 minutes at 375°F until the cheese is bubbly and lightly browned at the edges.
13. Let the casserole rest for 5 minutes before serving to allow layers to set.
Now the casserole is ready to enjoy! Naturally creamy squash contrasts with the hearty beef for a satisfying texture, while the melted cheese adds a rich finish. Try serving it alongside a crisp green salad or with crusty bread to soak up the savory sauce for a complete meal.
Spicy Butternut Squash and Beef Chili
Unleash the cozy flavors of autumn with this hearty chili that combines sweet butternut squash and savory beef in a perfectly spiced broth. Using simple techniques, we’ll build layers of flavor that will make this your go-to fall comfort food. Follow each step carefully for a foolproof result every time.
Ingredients
For the vegetable base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For the meat and spices:
– 1 pound ground beef (80/20 blend)
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
For the chili base:
– 4 cups peeled and cubed butternut squash (1-inch cubes)
– 1 can (15 oz) diced tomatoes
– 4 cups beef broth
– 1 can (15 oz) kidney beans, drained and rinsed
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 pound ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned.
5. Drain excess fat from the pot, leaving about 1 tablespoon for flavor.
6. Add 2 tablespoons chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon cayenne pepper to the beef mixture.
7. Stir constantly for 1 minute to toast the spices and deepen their flavor.
8. Add 4 cups cubed butternut squash, 1 can diced tomatoes, 4 cups beef broth, and 1 can drained kidney beans.
9. Bring the chili to a boil over high heat, then reduce to a simmer.
10. Cover and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
11. Uncover and simmer for an additional 15 minutes until the squash is tender when pierced with a fork and the chili has thickened.
12. Remove from heat and let stand for 5 minutes before serving.
Melt-in-your-mouth butternut squash cubes provide a sweet contrast to the spicy, savory broth, while the tender beef and beans create a satisfying texture. Serve this chili topped with a dollop of sour cream or over cornbread for a complete meal that celebrates autumn’s bounty.
Stuffed Butternut Squash with Ground Beef
Venture into autumn cooking with this hearty stuffed butternut squash, perfect for cozy family dinners. This recipe combines savory ground beef with sweet roasted squash for a balanced meal that’s both nutritious and satisfying.
Ingredients
For the squash:
– 1 medium butternut squash (about 2 lbs)
– 1 tbsp olive oil
– ½ tsp salt
For the filling:
– 1 lb ground beef (85% lean)
– 1 small yellow onion, diced (about ½ cup)
– 2 cloves garlic, minced
– 1 tsp dried thyme
– ½ tsp black pepper
– ¼ cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tbsp olive oil and sprinkle with ½ tsp salt.
4. Place the squash cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash in the preheated oven for 35 minutes, or until the flesh is easily pierced with a fork.
6. While the squash roasts, heat a large skillet over medium-high heat.
7. Add 1 lb ground beef to the skillet and cook for 5 minutes, breaking it into small crumbles with a spatula.
8. Add ½ cup diced yellow onion and cook for 3 minutes, until softened.
9. Stir in 2 cloves minced garlic, 1 tsp dried thyme, and ½ tsp black pepper, and cook for 1 minute until fragrant.
10. Remove the skillet from the heat and drain any excess grease.
11. Carefully flip the roasted squash halves cut-side up on the baking sheet.
12. Divide the beef mixture evenly between the squash halves, mounding it into the cavities.
13. Sprinkle ¼ cup grated Parmesan cheese over the stuffed squash.
14. Return the baking sheet to the oven and bake for 10 minutes, or until the cheese is melted and golden.
15. Let the stuffed squash rest for 5 minutes before serving.
Pro tip: For extra flavor, toast the squash seeds with a pinch of salt and use them as a garnish. The tender, sweet squash contrasts beautifully with the savory, well-seasoned beef filling, creating a comforting dish that’s perfect alongside a simple green salad or roasted vegetables.
Butternut Squash Beef Skillet
You’ll love how this one-pan wonder transforms humble ingredients into a cozy, satisfying meal. Let’s walk through each step together to create a perfectly balanced dish that’s both nutritious and delicious.
Ingredients
– For the beef: 1 lb ground beef, 1 tsp salt, ½ tsp black pepper
– For the vegetables: 4 cups cubed butternut squash (1-inch pieces), 1 medium yellow onion (diced), 2 cloves garlic (minced)
– For cooking: 2 tbsp olive oil
– For seasoning: 1 tsp dried thyme, ½ tsp smoked paprika
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
2. Add 1 lb ground beef to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the beef for 5-7 minutes until no pink remains, stirring occasionally to ensure even browning.
4. Add 1 diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
5. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
6. Add 4 cups cubed butternut squash to the skillet, spreading it in an even layer.
7. Season with 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme, and ½ tsp smoked paprika, tossing to coat everything evenly.
8. Reduce heat to medium, cover the skillet, and cook for 15-18 minutes, stirring halfway through, until squash is tender when pierced with a fork.
9. Remove from heat and let rest uncovered for 2 minutes before serving.
Butternut squash becomes wonderfully tender and slightly sweet, creating a perfect contrast with the savory beef. This skillet meal pairs beautifully with crusty bread for soaking up the juices or can be served over rice for a heartier option.
Savory Butternut Squash and Beef Stew
Ready to warm up your kitchen with a hearty, comforting stew that’s perfect for crisp fall evenings? This savory butternut squash and beef stew combines tender chunks of beef with sweet, creamy squash in a rich, herb-infused broth. Follow these methodical steps for a foolproof result that’ll have everyone asking for seconds.
Ingredients
– For browning the beef: 1.5 lbs beef chuck, cut into 1-inch cubes; 2 tbsp olive oil
– For the base: 1 large yellow onion, diced; 3 cloves garlic, minced; 2 carrots, sliced into 1/2-inch rounds; 2 celery stalks, chopped
– For seasoning and liquid: 4 cups beef broth; 1 tbsp tomato paste; 1 tsp dried thyme; 1 bay leaf; salt and pepper to taste
– For adding later: 4 cups butternut squash, peeled and cut into 1-inch cubes
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches if needed, and brown for 4-5 minutes per side until deeply caramelized.
4. Remove the beef and set aside, leaving any drippings in the pot.
5. Add the diced onion to the pot and sauté for 5 minutes until translucent, scraping up browned bits.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the carrots and celery, cooking for 3 minutes to soften slightly.
8. Mix in 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.
9. Pour in 4 cups beef broth, using a wooden spoon to deglaze the pot completely.
10. Return the beef to the pot along with 1 tsp dried thyme, 1 bay leaf, and season with salt and pepper.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
12. Add the butternut squash cubes, cover, and simmer for another 20 minutes until the squash is fork-tender.
13. Discard the bay leaf and adjust seasoning if needed.
Zesty and satisfying, this stew boasts a melt-in-your-mouth texture from the slow-cooked beef and velvety squash, with a savory-sweet balance that’s deeply comforting. Serve it over creamy polenta or with crusty bread to soak up every bit of the rich broth, making it a cozy centerpiece for autumn gatherings.
Butternut Squash Beef Tacos
Tackling a new recipe can feel daunting, but breaking it down step-by-step makes it approachable for any home cook. This butternut squash beef taco recipe combines savory and sweet flavors with a methodical process that ensures success, even for beginners. Let’s walk through each stage together to create a satisfying meal that’s perfect for weeknights or gatherings.
Ingredients
For the filling:
– 1 lb ground beef (80/20 blend)
– 2 cups diced butternut squash (1/2-inch cubes)
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
For assembly:
– 8 small flour tortillas (6-inch)
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red onion
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add 2 cups diced butternut squash and cook for 8 minutes, stirring occasionally, until edges begin to brown. (Tip: Uniform dicing ensures even cooking.)
3. Push squash to one side of the skillet and add 1 lb ground beef, breaking it apart with a spatula.
4. Cook beef for 5 minutes until no pink remains, then mix with the squash.
5. Sprinkle 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt over the mixture, stirring to combine.
6. Reduce heat to low and simmer for 3 minutes to meld flavors.
7. Warm 8 flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. (Tip: Warming tortillas prevents cracking when folding.)
8. Spoon the beef and squash mixture evenly into the center of each tortilla.
9. Top each taco with 1 tbsp shredded Monterey Jack cheese, 1/2 tbsp chopped cilantro, and 1/2 tbsp diced red onion.
10. Serve immediately with lime wedges for squeezing. (Tip: Adding lime juice just before eating brightens the flavors.)
Outcome: The tacos feature tender, slightly sweet squash contrasting with savory beef, all wrapped in a soft tortilla with crisp, fresh toppings. For a creative twist, try serving them with a side of black beans or avocado slices to enhance the meal’s heartiness and texture.
Creamy Butternut Squash and Ground Beef Pasta
Many home cooks find comfort in combining seasonal produce with hearty proteins, and this creamy butternut squash and ground beef pasta delivers both richness and nutrition in one satisfying bowl. Mastering this dish requires attention to layering flavors and proper technique, but the results are well worth the effort for a cozy family meal.
Ingredients
For the Pasta and Beef:
– 12 oz dried penne pasta
– 1 lb ground beef (80/20 blend)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For the Squash Sauce:
– 4 cups peeled and cubed butternut squash (1-inch pieces)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp ground nutmeg
– 1/4 cup water
For Flavor Base:
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving 1/2 cup pasta water for later use.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1 lb ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned.
6. Season beef with 1 tsp salt and 1/2 tsp black pepper, then transfer to a plate using a slotted spoon.
7. Add diced onion to the same skillet and cook for 4-5 minutes until translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add 4 cups cubed butternut squash and 1/4 cup water to the skillet.
10. Cover and simmer over medium heat for 12-15 minutes until squash is fork-tender.
11. Uncover and mash squash with a potato masher until smooth.
12. Pour in 1 cup heavy cream and bring to a gentle simmer.
13. Stir in 1/2 cup grated Parmesan cheese and 1/4 tsp ground nutmeg until fully incorporated.
14. Return cooked ground beef to the skillet and stir to combine.
15. Add cooked pasta and 1/4 cup reserved pasta water, tossing until evenly coated.
16. Cook for 2-3 minutes until heated through, adding more pasta water if needed for desired consistency.
Offering a velvety texture from the puréed squash and cream sauce, this pasta balances the savory depth of beef with subtle sweetness. The nutmeg enhances the squash’s natural flavor while the Parmesan adds a salty richness. For a colorful presentation, garnish with fresh sage leaves or serve alongside a crisp green salad to cut through the creaminess.
Thai Butternut Squash and Beef Curry
Welcome to a comforting fall dish that combines the sweetness of butternut squash with savory beef in a rich Thai-inspired curry. We’ll walk through each step methodically to ensure perfect results, even if you’re new to curry-making. Let’s begin by gathering our ingredients and prepping everything before we start cooking.
Ingredients
For the curry base:
– 2 tablespoons vegetable oil
– 1 pound beef stew meat, cut into 1-inch cubes
– 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the sauce:
– 2 tablespoons red curry paste
– 1 can (13.5 ounces) coconut milk
– 1 cup beef broth
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 teaspoon lime juice
For garnish:
– 1/4 cup fresh cilantro, chopped
– 1 red chili, thinly sliced (optional)
Instructions
1. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering (about 350°F).
2. Add 1 pound beef cubes in a single layer, searing for 3-4 minutes per side until browned—avoid overcrowding to ensure proper browning.
3. Remove beef with a slotted spoon and set aside, leaving oil and drippings in the pot.
4. Add diced onion to the pot and sauté for 4-5 minutes until translucent.
5. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add 2 tablespoons red curry paste, toasting for 1 minute while stirring constantly to deepen its flavor.
7. Pour in 1 can coconut milk, scraping the bottom of the pot to incorporate any browned bits.
8. Add 1 cup beef broth, 2 tablespoons fish sauce, and 1 tablespoon brown sugar, stirring to combine.
9. Return the seared beef to the pot along with any accumulated juices.
10. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 minutes.
11. Add cubed butternut squash, submerging it in the liquid, and continue simmering covered for another 20-25 minutes until squash is fork-tender.
12. Stir in 1 teaspoon lime juice and adjust seasoning if needed.
13. Garnish with chopped cilantro and sliced chili before serving.
Creamy and aromatic, this curry features tender beef that melts in your mouth alongside sweet, soft squash cubes. The rich coconut sauce carries a balanced heat from the curry paste, perfect served over jasmine rice or with crusty bread to soak up every last drop.
Butternut Squash and Beef Meatballs
Here’s a simple recipe for butternut squash and beef meatballs that combines savory and sweet flavors perfectly.
Ingredients
For the meatballs: 1 lb ground beef, 1 cup finely diced butternut squash, 1/4 cup breadcrumbs, 1 large egg, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper. For cooking: 2 tbsp olive oil.
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper. 2. In a large bowl, combine 1 lb ground beef, 1 cup finely diced butternut squash, 1/4 cup breadcrumbs, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper. Tip: Dicing the squash into small, uniform pieces ensures even cooking and better texture in the meatballs. 3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat. 4. Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet. 5. Drizzle 2 tbsp olive oil over the meatballs to help them brown and prevent sticking. 6. Bake in the preheated oven for 20-25 minutes, or until the meatballs reach an internal temperature of 160°F and are golden brown. Tip: Use a meat thermometer to check for doneness to avoid undercooking or drying them out. 7. Remove from the oven and let rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, making the meatballs more tender and flavorful. Creamy and tender with a hint of sweetness from the squash, these meatballs pair wonderfully with pasta or as a standalone appetizer; try serving them over a bed of greens for a lighter meal.
Butternut Squash and Beef Shepherd’s Pie
Savor the comforting blend of sweet butternut squash and savory beef in this hearty shepherd’s pie. This methodical recipe guides you through each step for a perfect result, making it ideal for beginners seeking a satisfying autumn meal.
Ingredients
For the filling:
– 1 lb ground beef
– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the topping:
– 4 cups mashed potatoes (prepared or homemade)
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1 diced onion and cook for 5 minutes until translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 lb ground beef and cook for 8-10 minutes until browned, breaking it up with a spoon.
6. Stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Pour in 1 cup beef broth and bring to a simmer for 5 minutes until slightly reduced.
8. Transfer the beef mixture to a 9×13 inch baking dish and spread evenly.
9. In a separate pot, steam or boil 4 cups cubed butternut squash for 15 minutes until fork-tender.
10. Mash the cooked squash until smooth and spread it over the beef layer.
11. Top with 4 cups mashed potatoes, spreading carefully to cover completely.
12. Sprinkle 1/2 cup shredded cheddar cheese evenly over the potatoes.
13. Bake at 375°F for 25-30 minutes until the cheese is golden and the edges are bubbly.
14. Let rest for 10 minutes before serving to allow the layers to set.
Zesty and wholesome, this shepherd’s pie boasts a creamy squash layer that contrasts beautifully with the rich beef filling. The cheesy potato topping adds a delightful crispness, making it perfect for serving with a simple green salad or crusty bread to soak up the savory juices.
Ground Beef and Butternut Squash Stir-Fry
Diving into autumn flavors, this ground beef and butternut squash stir-fry combines savory and sweet in one satisfying skillet meal. Perfect for busy weeknights, it comes together quickly while delivering robust fall comfort.
Ingredients
For the stir-fry base:
– 1 lb ground beef (80/20 blend)
– 2 cups butternut squash, peeled and diced into ½-inch cubes
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For the sauce:
– ¼ cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– ½ tsp red pepper flakes
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef, breaking it apart with a spatula, and cook until no pink remains, 5-6 minutes.
3. Tip: Drain excess fat from the skillet to prevent greasiness and promote better browning.
4. Add diced onion and minced garlic, stirring constantly for 2 minutes until fragrant.
5. Incorporate 2 cups diced butternut squash, spreading evenly in the skillet.
6. Cook undisturbed for 4 minutes to develop a light caramelization on the squash cubes.
7. Tip: Keep squash pieces uniform in size for even cooking and consistent texture.
8. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and ½ tsp red pepper flakes.
9. Pour sauce mixture over the beef and squash, stirring to coat everything thoroughly.
10. Reduce heat to medium, cover the skillet, and simmer for 8 minutes until squash is fork-tender.
11. Tip: Avoid overcooking the squash—it should be tender but still hold its shape.
12. Uncover and cook for 2 more minutes to thicken the sauce slightly.
13. Remove from heat and let stand for 3 minutes before serving.
Tender butternut squash melds beautifully with the savory beef, creating a delightful contrast in textures. The ginger and honey sauce adds a subtle warmth and sweetness that complements the earthy squash. For a creative twist, serve it over quinoa or stuff it into warm tortillas with a sprinkle of fresh cilantro.
Mexican Butternut Squash Beef Enchiladas
Zesty and comforting, these Mexican Butternut Squash Beef Enchiladas combine savory ground beef with sweet roasted squash in a flavorful tomato sauce. Perfect for a cozy family dinner, this recipe guides you through each step with precision. Let’s create a dish that’s both nourishing and deeply satisfying.
Ingredients
For the filling:
– 1 lb ground beef
– 2 cups diced butternut squash (1/2-inch cubes)
– 1 tbsp olive oil
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt to taste
For the sauce and assembly:
– 2 cups enchilada sauce
– 8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with 1 tbsp olive oil and spread it in a single layer on a baking sheet.
3. Roast the squash for 20 minutes until tender and lightly browned, stirring once halfway through.
4. Tip: Roasting the squash enhances its natural sweetness and prevents it from becoming mushy in the filling.
5. While the squash roasts, brown 1 lb ground beef in a skillet over medium-high heat, breaking it into small pieces with a spoon.
6. Add 1/2 cup diced onion and cook for 5 minutes until softened.
7. Stir in 2 cloves minced garlic, 1 tsp cumin, 1/2 tsp chili powder, and salt; cook for 1 minute until fragrant.
8. Remove the skillet from heat and fold in the roasted squash.
9. Warm 8 corn tortillas for 30 seconds in the microwave to make them pliable and prevent cracking.
10. Spread 1/2 cup enchilada sauce evenly in the bottom of a 9×13-inch baking dish.
11. Spoon 1/3 cup of the beef-squash mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
12. Tip: Don’t overfill the tortillas to avoid bursting during baking.
13. Pour the remaining 1 1/2 cups enchilada sauce over the rolled tortillas.
14. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top.
15. Bake at 375°F for 20 minutes until the cheese is melted and bubbly.
16. Tip: Let the enchiladas rest for 5 minutes after baking to set the filling for easier serving.
17. Garnish with 1/4 cup chopped fresh cilantro before serving.
Warm and inviting, these enchiladas offer a delightful contrast of tender squash and savory beef wrapped in soft tortillas. The slightly sweet filling balances beautifully with the tangy enchilada sauce and melted cheese. Serve them with a side of Mexican rice or a crisp green salad for a complete meal that everyone will love.
Conclusion
Gather inspiration from these 29 tasty butternut squash and ground beef recipes that bring comfort and nutrition to your table. We hope you try a few, share your favorites in the comments, and pin this roundup on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
