This Meaty Butternut Squash Casserole with a Pumpkin Tomato Sauce is a super easy and delicious weeknight meal. As we get into the fall season, our lives seem to get busier and busier. With school back in session and evening taken up by extra curricular activities and homework we all need an easy go to meal that will last us a couple days.
We are lucky enough to have some amazing veggies to eat in the fall that have been growing beautifully all summer. Butternut squash is one of those veggies that you can use for so many different recipes. It goes so well with so many other ingredients. I have been lucky to find frozen cubed butternut squash in my grocery store and will add it to soups and other dishes through out the year.
This week, I made this casserole with only what was available in my freezer and pantry. I always keep grass fed ground beef and veggies in my freezer and organic canned tomatoes in the pantry. I don’t eat a lot of tomatoes but it’s nice to have it available in a pinch. Since October is prime pumpkin month I decided to add it to the tomato and blend it into a sauce. This a sauce is great with gluten free pasta and spaghetti squash for an awesome Italian night meal too. I also always add Primal Palate Garlic and Herb Seasoning for the perfect herby Italian flavor.
You may notice the white cheese on the casserole. That would be Ricotta cheese. I love Ricotta cheese and no it isn’t 100% Paleo but I’m called the Primal Nut after all. I never claimed to be 100% strict paleo. If dairy doesn’t work for you then feel free to leave it off. It’s really up to you.
I hope you enjoy this new casserole recipe and I hope that it helps you out during your busy weeknights.
Meaty Butternut Squash Casserole with a Pumpkin Tomato SaucePrint Recipe
- 30 ounces frozen cubed butternut squash
- 1 lb grass fed ground beef
- 2 eggs
- 2 cups diced tomato
- 1 1/4 cup pumpkin puree
- 1 tbsp butter
- 2 tsp Primal Palate Garlic and Herb Seasoning
brown ground beef in a skillet and salt to taste
place pumpkin, diced tomato and seasoning in a blender and blend until well combined
in a greased casserole dish scramble 2 eggs
place frozen butternut squash cubes in dish and stir until combined with eggs
place cooked ground beef on top of butternut squash and stir
pour the pumpkin tomato sauce over all ingredients in casserole dish
stir all ingredients until well combined and evenly distributed in dish
cover with foil and place in an oven set to 400 and bake for 45 min
Casserole in photo shown with optional ricotta cheese on top (not paleo)