Butternut Squash Casserole With Ground Beef & Rice

There’s something about Butternut Squash Casserole With Ground Beef & Rice that just feels like a warm hug at the end of a long day. You know those evenings when you’re juggling work emails, after-school activities, and the eternal question of “What’s for dinner?” This is the kind of meal that steps in and saves the day.

It’s hearty without being heavy. Cozy but not complicated. And best of all? It feeds a crowd without you breaking a sweat.

As a busy home cook myself, I’m always looking for recipes that deliver big flavor with simple steps. This Butternut Squash Casserole With Ground Beef & Rice checks every box. Roasted squash, savory beef, creamy rice, and melted cheese? Yes, please.

Let’s get dinner on the table—without losing our sanity.

Why You’ll Love This Butternut Squash Casserole With Ground Beef & Rice

If comfort food had a personality, this would be it.

Here’s why this casserole recipe with hamburger deserves a spot in your weekly rotation:

• One-pan magic – Everything comes together in a 9×13 dish.
• Family-approved – Even picky eaters tend to love the cheesy goodness.
• Balanced and filling – Protein, veggies, and carbs all in one scoop.
• Easy swaps – Ground turkey? Wild rice? Dairy-free cheese? Go for it.
• Great for leftovers – It reheats beautifully for lunch the next day.

I’ve made this on weeks that felt like a marathon, and every single time it felt like I had my life together—even if I absolutely did not.

Ingredients You’ll Need

Simple ingredients. Nothing fancy. Just real food that works.

• 4 cups cubed butternut squash
• 1 tablespoon extra virgin olive oil
• Salt & pepper
• Crushed dried rosemary
• 1 lb ground beef (97/3 works great)
• 1 medium yellow onion
• 2 teaspoons minced garlic
• 1 can (about 2 cups) vegetable broth
• ½ cup heavy cream
• 1 ⅓ cups instant brown rice
• 2 cups shredded cheddar cheese
• 2 teaspoons dried parsley flakes

A Few Helpful Notes

• Pre-cubed squash is a huge time-saver. I grab it whenever it’s in season.
• Jarred minced garlic? Always in my fridge. Because sometimes we want flavor without extra chopping.
• Lean ground beef keeps it hearty without excess grease.

How to Make Butternut Squash Casserole With Ground Beef & Rice

Let’s break this down into simple, stress-free steps.

1. Roast the Squash

Preheat your oven to 400°F.

Place 4 cups of cubed butternut squash into a 9×13 baking dish. Drizzle with olive oil and sprinkle generously with salt, pepper, and crushed rosemary.

Roast for 30 minutes.

Your kitchen will already start smelling amazing—like fall decided to move in permanently.

2. Brown the Beef

While the squash roasts, brown your ground beef in a skillet over medium heat. Drain any excess fat.

Add diced onion and cook until soft and translucent. Stir in minced garlic and sauté for about 30–60 seconds, just until fragrant.

Don’t walk away during this step—garlic has a short patience window!

3. Combine Everything

Remove the squash from the oven.

Add:

• The beef and onion mixture
• Instant brown rice
• Vegetable broth
• Heavy cream

Stir everything well so it’s evenly combined.

Return the dish to the oven for about 10 minutes, until the rice absorbs most of the liquid.

4. Add the Cheese (The Best Part)

Take the casserole out again and sprinkle shredded cheddar evenly on top.

Bake for another 5 minutes, then broil for 1–2 minutes if you want that bubbly, golden top.

Let it cool slightly before serving. (I know. Waiting is hard.)

Flavor Variations & Easy Swaps

One thing I love about this casserole with ground beef is how flexible it is. Here are some ideas inspired by readers who made it their own:

• Swap ground beef for ground turkey or chicken.
• Use wild rice blend or even instant mushroom risotto.
• Stir in chopped spinach for extra greens.
• Try Monterey Jack or dairy-free cheese.
• Add a splash of hot sauce for a little kick.

One week I used what I had in the pantry—instant rice blend with quinoa—and it turned out delicious. That’s the beauty of this recipe. It works with you, not against you.

Tips for the Best Butternut Squash Casserole With Ground Beef & Rice

Let’s talk practical kitchen wisdom.

• Cut squash evenly so it roasts at the same rate.
• If your mixture looks slightly soupy before the final bake, don’t panic. The rice will soak it up.
• If the top browns too fast while broiling, keep the oven door cracked and watch closely.
• Want extra crispy cheese? Broil just a bit longer—but stay nearby.

And if your sauce looks thicker than expected? That’s just extra comfort waiting to happen.

Make-Ahead & Storage

Because we love a dinner that works twice as hard.

• Make ahead: Assemble everything except the cheese topping. Cover and refrigerate up to 24 hours. Add cheese right before baking.
• Leftovers: Store in an airtight container for up to 4 days.
• Reheat: Microwave individual portions or warm in the oven at 350°F until heated through.
• Freezer-friendly: Freeze before adding cheese for best texture.

This recipe saved me during one especially chaotic week when every evening felt scheduled down to the minute. Having leftovers ready to go felt like finding money in my coat pocket.

Nutrition Snapshot

Per serving (1/8 of recipe, using 97/3 ground beef):

• 360 calories
• 21g protein
• 31g carbohydrates
• 18g fat
• 3g fiber

Hearty enough to satisfy, balanced enough to feel good about.

FAQs About Butternut Squash Casserole With Ground Beef & Rice

A Cozy Dinner Worth Repeating

There’s a reason Butternut Squash Casserole With Ground Beef & Rice has become a favorite in so many kitchens. It’s simple, comforting, and flexible enough to fit real life.

Whether you’re swapping in ground turkey, tossing in extra greens, or sticking to the original version, this casserole delivers every time. It’s the kind of meal that fills your home with incredible smells and gathers everyone around the table without complaint.

And honestly? Any dinner that makes life easier while still tasting amazing is a keeper in my book.

So the next time your week feels a little overwhelming, let Butternut Squash Casserole With Ground Beef & Rice do the heavy lifting. Dinner doesn’t have to be complicated to be wonderful.

More Cozy Dinners to Try Next

If this Butternut Squash Casserole With Ground Beef & Rice made your weeknight feel a little easier, here are a few more comforting favorites to keep on rotation:

• Craving another hearty, family-style bake? You’ll love this golden, cheesy Tater Tot Casserole with Ground Beef — pure comfort in every bite.
• For a set-it-and-forget-it version with bold, savory flavors, try the cozy Slow Cooker Cowboy Casserole Recipe that practically cooks itself.
• If you’re in the mood for something creamy with a pasta twist, this rich and satisfying Ground Beef Orzo with Tomato Cream Sauce is perfect for busy nights.
• Love cooking with squash this time of year? This wholesome and beautiful Stuffed Butternut Squash makes a delicious seasonal dinner.
• And if you’re feeling adventurous and want a little spice, this bold and flavorful Spicy Southwest Butternut Squash Casserole brings a fun kick while keeping that cozy squash base.

Because once you find a dinner that works, it’s always nice to have a few more just like it waiting in your back pocket.

Butternut Squash Casserole With Ground Beef & Rice

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• Author: Mounia
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This Butternut Squash Casserole With Ground Beef & Rice is a cozy, family-friendly dinner made with roasted butternut squash, lean ground beef, brown rice, cream, and melted cheddar cheese. It’s hearty, comforting, and perfect for busy weeknights when you need something filling and simple.

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Ingredients

Scale 1x2x3x

• 4 cups butternut squash, peeled and cubed

• 1 tablespoon extra virgin olive oil

• Salt and pepper, to taste

• 1 teaspoon crushed dried rosemary

• 1 lb ground beef (97/3 lean recommended)

• 1 medium yellow onion, diced

• 2 teaspoons minced garlic

• 1 can (about 2 cups) vegetable broth

• ½ cup heavy cream

• 1 ⅓ cups instant brown rice

• 2 cups shredded cheddar cheese

• 2 teaspoons dried parsley flakes

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Instructions

1. Preheat oven to 400°F.

2. Place cubed butternut squash into a 9×13-inch baking dish. Drizzle with olive oil and season with salt, pepper, and rosemary. Toss lightly.

3. Roast for 30 minutes.

4. While squash is roasting, brown the ground beef in a skillet over medium heat. Drain excess fat.

5. Add diced onion to the beef and cook until translucent. Stir in minced garlic and cook for 30–60 seconds until fragrant.

6. Remove squash from oven. Add the beef mixture, instant brown rice, vegetable broth, and heavy cream to the baking dish. Stir well.

7. Return to oven and bake for about 10 minutes, until rice absorbs most of the liquid.

8. Sprinkle shredded cheddar evenly over the top.

9. Bake 5 more minutes, then broil 1–2 minutes if desired until cheese is golden and bubbly.

10. Let cool slightly before serving.

Notes

Pre-cubed butternut squash saves prep time.

Instant brown rice works best since it cooks quickly in the oven.

Ground turkey or ground chicken can be substituted for beef.

For extra vegetables, stir in chopped spinach before baking.

Store leftovers in an airtight container for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 360 kcal
• Sugar: 10.5 g
• Sodium: 520 mg (estimated)
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 31 g
• Fiber: 3 g
• Protein: 21 g
• Cholesterol: 70 mg