If you are looking for a fun new dish to try with squash this fall season, you have to try this buttercup squash casserole!
- 1 medium buttercup squash or 4 cups of squash (see note below) – for keto, please see discussion above
- Optional: 4 tablespoons butter
- 1 onion, diced
- 6 garlic cloves, crushed and finely diced
- 2 pounds beef
- 2 teaspoons salt
- 1 Tablespoon Italian seasoning
- 2 green bell peppers, diced
- 2 apples, cored, and diced (use any type of apple that your family likes!)
- Optional: 8 ounces shredded cheddar cheese
- Preheat the oven to 350 degrees. Roast the buttercup squash in the oven until it is soft and the skin is easily pierced with a fork. This should take about one hour to two hours. For full directions on how to roast a squash in the oven, see above. Remove from the oven and let it cool off until you can safely handle it. Cut it in half. Remove the seeds and scrape out the flesh. If you are using the optional butter, mix it in while the squash is hot so that the butter melts and can be mixed into the squash. Evenly spread out the squash over the bottom of a 9×13″ pan.
- Add the diced onion and garlic to a large frying pan. Cook over medium heat for 5 minutes or until they start to soften and are fragrant.
- Add the beef. Sprinkle in the salt and the Italian seasoning. Cook until the meat is cooked all the way through.
- Add the green bell peppers and apples. Sauté everything for about 5 minutes or until the peppers and apples are starting to get soft.
- Add the meat mixture on top of the buttercup squash.
- If you are using the cheese, top the casserole with shredded cheese. Put the casserole in the oven on broil. Carefully watch and remove once the cheese has melted.
Sourcing: If you are having a hard time finding buttercup squash, feel free to substitute with pumpkin, butternut, or acorn squash.
Storing: This casserole can be stored in the fridge for up to 5 days.
Freezing: This casserole is excellent for freezing. Store in a casserole dish or in smaller portions in airtight containers. Use within 6 months for best freshness (although it will be safe to eat indefinitely).
- Prep Time: 30 minutes
- Cook Time: 1.5 hours