22 Delicious Butternut Squash and Ground Beef Recipes for Every Occasion

There’s something undeniably comforting about the combination of butternut squash and ground beef, a duo that brings warmth and heartiness to any table. Whether you’re craving a quick weeknight dinner, a seasonal favorite, or a dish that feels like a hug in a bowl, we’ve gathered 22 delicious recipes that promise to delight. Dive in and discover your next go-to meal that’s sure to impress!

Butternut Squash and Ground Beef Stuffed Peppers

Just when you thought stuffed peppers couldn’t get any more comforting, this butternut squash and ground beef version comes along to prove you wrong. Perfect for a cozy dinner, this dish combines the sweetness of squash with the savory depth of beef, all nestled in a tender pepper.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef, preferably grass-fed
• 1 cup butternut squash, peeled and diced into 1/2-inch cubes
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 cup cooked quinoa
• 1/2 cup sharp cheddar cheese, grated
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, approximately 5 minutes.
4. Stir in the butternut squash, cumin, smoked paprika, and cinnamon. Cook for another 5 minutes, until the squash begins to soften.
5. Remove the skillet from heat and fold in the cooked quinoa and half of the cheddar cheese. Season with salt to taste.
6. Stuff each bell pepper with the beef and squash mixture, then place them upright in a baking dish.
7. Sprinkle the remaining cheddar cheese over the tops of the stuffed peppers.
8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

Velvety butternut squash melds beautifully with the hearty ground beef, creating a filling that’s both rich and subtly sweet. Serve these peppers atop a bed of arugula for a fresh contrast, or alongside a dollop of cool sour cream to balance the spices.

Hearty Butternut Squash and Ground Beef Chili

Preparing a comforting bowl of chili is simpler than you might think, especially when you start with quality ingredients and follow these straightforward steps. This version combines the sweetness of butternut squash with the richness of ground beef for a deeply satisfying meal.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound grass-fed ground beef
• 1 medium butternut squash, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 2 cups beef stock
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 1 minute. Tip: Toasting the spices releases their essential oils, enhancing the chili’s aroma.
5. Add the butternut squash, fire-roasted tomatoes, beef stock, salt, and black pepper, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the squash is tender, about 20 minutes. Tip: Check the squash with a fork for doneness; it should pierce easily but not be mushy.
7. Remove from heat and stir in the chopped cilantro.

Mouthwatering and hearty, this chili boasts a perfect balance of sweet and spicy, with the butternut squash adding a creamy texture. Serve it with a dollop of sour cream or over a bed of quinoa for an extra nutritional boost.

Butternut Squash and Ground Beef Lasagna

Kickstart your culinary adventure with this hearty Butternut Squash and Ground Beef Lasagna, a perfect blend of sweet and savory flavors that will delight your palate. This dish is a comforting twist on the classic lasagna, incorporating the richness of ground beef and the subtle sweetness of butternut squash for a memorable meal.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 12 lasagna noodles, oven-ready
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm 1 tbsp olive oil. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Drain excess fat.
3. Add the minced garlic, oregano, basil, and red pepper flakes to the beef. Cook for 1 minute until fragrant. Remove from heat and set aside.
4. In a mixing bowl, combine the ricotta cheese, beaten egg, and a pinch of salt. Stir until well blended.
5. Layer 4 lasagna noodles at the bottom of the prepared dish. Spread half of the ricotta mixture over the noodles, followed by half of the beef mixture, and 1 cup of mozzarella cheese. Repeat the layers, ending with a final layer of noodles.
6. Top the final noodle layer with the remaining mozzarella and Parmesan cheeses. Cover with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
8. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Gloriously layered, this lasagna boasts a creamy texture from the ricotta, a meaty depth from the beef, and a sweet contrast from the butternut squash. Serve it with a crisp green salad for a balanced meal that’s as nutritious as it is delicious.

Savory Butternut Squash and Ground Beef Pie

Creating a savory butternut squash and ground beef pie is a delightful way to combine the sweetness of squash with the richness of beef, all encased in a flaky crust. This recipe is perfect for those looking to impress with minimal fuss.

Ingredients

• 1 medium butternut squash, peeled and diced into 1/2-inch cubes
• 1 lb ground beef (80/20 blend recommended)
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup beef stock
• 1 pasture-raised egg, lightly beaten
• 1 9-inch pie crust, homemade or store-bought
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spoon, about 7 minutes.
4. Stir in the diced butternut squash, thyme, cinnamon, and nutmeg. Cook for another 5 minutes, stirring occasionally.
5. Pour in the beef stock and bring the mixture to a simmer. Reduce the heat to low and cook until the squash is tender and the liquid has reduced, about 10 minutes. Season with salt and pepper.
6. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1/2-inch overhang.
7. Fill the pie crust with the beef and squash mixture. Brush the edges of the crust with the beaten egg.
8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
9. Let the pie cool for 10 minutes before slicing. This allows the filling to set.

Zesty and hearty, this pie offers a perfect balance of sweet and savory flavors, with a texture that’s both tender and satisfying. Serve it with a side of crisp green salad for a complete meal.

Butternut Squash and Ground Beef Stir Fry

Now, let’s dive into creating a dish that perfectly balances the sweetness of butternut squash with the savory depth of ground beef, all brought together in a quick and satisfying stir fry.

Ingredients

• 1 tablespoon clarified butter
• 1 pound ground beef, 80% lean
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, freshly grated
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes
• 1/4 cup green onions, thinly sliced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5 minutes, stirring occasionally.
3. Transfer the cooked beef to a plate, leaving the drippings in the skillet for added flavor.
4. In the same skillet, add butternut squash cubes. Cook over medium heat, stirring occasionally, until the edges begin to caramelize, about 8 minutes.
5. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
6. Return the cooked beef to the skillet. Add soy sauce, honey, and red pepper flakes, stirring to combine all ingredients evenly.
7. Continue cooking for another 2 minutes, allowing the flavors to meld together.
8. Remove from heat and garnish with sliced green onions before serving.

Key to achieving the perfect texture is ensuring the butternut squash is tender yet retains a slight bite. The interplay of sweet honey and spicy red pepper flakes elevates the dish, making it a versatile option for both weeknight dinners and entertaining. Serve it over a bed of steamed jasmine rice or alongside a crisp green salad for a complete meal.

Comforting Butternut Squash and Ground Beef Casserole

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this butternut squash and ground beef casserole is designed to bring warmth and comfort to any dinner. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 tablespoon clarified butter
• 1 pound ground beef, 80% lean
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 5-7 minutes. Drain excess fat.
3. Add the diced onion and minced garlic to the skillet with the beef, sautéing until the onion is translucent, about 3 minutes. Tip: Sautéing the onions and garlic with the beef infuses the meat with flavor.
4. Stir in the cubed butternut squash, sea salt, black pepper, dried thyme, and ground nutmeg, cooking for another 5 minutes to slightly soften the squash.
5. In a separate bowl, whisk together the heavy cream, grated Parmesan cheese, and lightly beaten eggs until well combined. Tip: Tempering the eggs by slowly adding a bit of the warm cream mixture prevents curdling.
6. Pour the cream mixture over the beef and squash in the skillet, stirring gently to combine. Transfer the mixture to the prepared baking dish.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is set. Tip: For a crispier top, broil for the last 2 minutes of baking.

After baking, this casserole emerges with a creamy interior and a slightly crisp top, offering a perfect balance of textures. The nutty sweetness of the butternut squash pairs beautifully with the savory beef, making it a versatile dish that can stand alone or be served over a bed of greens for a lighter meal.

Butternut Squash and Ground Beef Tacos

Butternut squash and ground beef tacos blend the sweetness of roasted squash with the savory depth of seasoned beef, creating a comforting yet sophisticated taco filling. Begin by preheating your oven to 400°F to roast the squash to perfection.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 lb ground beef (80/20 blend)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup beef stock
• 8 corn tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with olive oil, cumin, smoked paprika, and kosher salt on a baking sheet. Roast for 25 minutes, or until tender and lightly caramelized, stirring once halfway through.
2. While squash roasts, heat a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes.
3. Add diced onion and minced garlic to the skillet with the beef. Cook for 3 minutes, until onions are translucent.
4. Stir in tomato paste and cook for 1 minute to deepen its flavor. Pour in beef stock and simmer for 5 minutes, allowing the mixture to thicken slightly.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly charred.
6. Assemble tacos by dividing the roasted butternut squash and beef mixture among the tortillas. Garnish with chopped cilantro and crumbled queso fresco.

The roasted butternut squash adds a creamy texture and a hint of sweetness that contrasts beautifully with the savory, umami-rich beef. Try serving these tacos with a side of pickled red onions for an extra burst of acidity and color.

Butternut Squash and Ground Beef Soup

Now, let’s dive into creating a comforting and hearty Butternut Squash and Ground Beef Soup, perfect for any season. This recipe combines the sweetness of butternut squash with the savory depth of ground beef, creating a balanced and satisfying dish.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound ground beef (85% lean)
• 1 medium butternut squash, peeled and diced into 1-inch cubes (about 4 cups)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef stock
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt, to season
• Freshly ground black pepper, to season
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes, ensuring to stir occasionally for even cooking.
3. Add the finely diced yellow onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
4. Stir in the diced butternut squash, ground cumin, and smoked paprika. Cook for 2 minutes to allow the spices to bloom.
5. Pour in the beef stock, bringing the mixture to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes or until the butternut squash is tender.
6. Season the soup with salt and freshly ground black pepper to taste. Tip: Always season in layers for the most balanced flavor.
7. Garnish with chopped fresh parsley before serving. Tip: For an extra touch of richness, a dollop of sour cream can be added to each bowl.

Kindly note, this soup boasts a velvety texture with chunks of tender butternut squash and savory ground beef. The flavors meld beautifully, offering a comforting warmth with each spoonful. Serve it alongside a crusty baguette for dipping, or over a bed of steamed quinoa for an added protein boost.

Butternut Squash and Ground Beef Curry

Ready to dive into a comforting dish that marries the sweetness of butternut squash with the hearty richness of ground beef? This curry is a perfect blend of flavors and textures, designed to guide you through each step with precision.

Ingredients

• 1 tablespoon clarified butter
• 1 pound ground beef, 80% lean
• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup beef stock, low-sodium
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon red pepper flakes
• 1/4 cup cilantro leaves, chopped

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure proper browning.
3. Transfer the cooked beef to a plate, leaving the fat in the pot.
4. In the same pot, add the diced onion, cooking until translucent, about 3 minutes, stirring occasionally.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add the curry powder and ground turmeric, toasting the spices for 30 seconds to release their aromas. Tip: Toasting spices enhances their flavor profile.
7. Return the cooked beef to the pot, along with the diced butternut squash, stirring to combine.
8. Pour in the coconut milk and beef stock, bringing the mixture to a gentle simmer.
9. Stir in the fish sauce, brown sugar, and red pepper flakes, then reduce the heat to low.
10. Cover and simmer for 20 minutes, or until the butternut squash is tender when pierced with a fork. Tip: Check the squash at the 15-minute mark to prevent overcooking.
11. Garnish with chopped cilantro before serving.

Lusciously creamy with a hint of sweetness from the squash and a deep, savory undertone from the beef, this curry is a delight. Serve it over steamed jasmine rice or with warm naan bread to soak up the rich sauce.

Butternut Squash and Ground Beef Meatballs

Gathering the perfect blend of savory and sweet, this recipe combines the earthy tones of butternut squash with the rich, hearty flavors of ground beef, creating meatballs that are both nutritious and indulgent.

Ingredients

• 1 cup butternut squash, roasted and pureed
• 1 pound ground beef, 80% lean
• 1/2 cup breadcrumbs, fine and unseasoned
• 1 pasture-raised egg, lightly beaten
• 2 tablespoons clarified butter
• 1 teaspoon sea salt, finely ground
• 1/2 teaspoon black pepper, freshly cracked
• 1/4 teaspoon nutmeg, freshly grated
• 1 tablespoon fresh sage, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the roasted butternut squash puree, ground beef, breadcrumbs, beaten egg, sea salt, black pepper, nutmeg, and chopped sage. Mix until just combined to avoid tough meatballs.
3. Using a tablespoon measure, scoop the mixture and roll into 1.5-inch balls, placing them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Melt the clarified butter in a small saucepan over low heat, then lightly brush each meatball with the butter for a golden finish.
5. Bake in the preheated oven for 20-25 minutes, or until the meatballs are firm to the touch and have reached an internal temperature of 160°F (71°C). Tip: Rotate the baking sheet halfway through for even browning.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute. Tip: Serve atop a creamy polenta or alongside a crisp green salad for a balanced meal.

Hearty and flavorful, these meatballs boast a tender interior with a slightly caramelized exterior. The butternut squash adds a subtle sweetness that complements the savory beef, making them a versatile dish that’s as suitable for a weeknight dinner as it is for entertaining.

Butternut Squash and Ground Beef Shepherd’s Pie

Preparing a comforting Butternut Squash and Ground Beef Shepherd’s Pie is simpler than you might think, especially with this step-by-step guide designed for beginners.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 cup beef stock, preferably homemade
• 1/2 cup heavy cream
• 1/2 tsp nutmeg, freshly grated
• Salt and freshly ground black pepper, to season
• 2 cups mashed potatoes, prepared with pasture-raised butter and cream

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the clarified butter until it shimmers.
3. Add the finely diced onion and minced garlic, sautéing until translucent, about 5 minutes.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon, until browned, approximately 8 minutes.
5. Stir in the diced butternut squash, rosemary, and thyme, cooking for another 5 minutes to soften the squash slightly.
6. Pour in the beef stock and heavy cream, bringing the mixture to a simmer. Let it reduce for 10 minutes, or until the liquid has thickened.
7. Season the mixture with freshly grated nutmeg, salt, and pepper, adjusting to your preference.
8. Transfer the beef and squash mixture into a baking dish, spreading it evenly.
9. Top with the prepared mashed potatoes, using a spatula to create a smooth layer.
10. Bake in the preheated oven for 25 minutes, or until the top is golden and the edges are bubbly.

Buttery and rich, this shepherd’s pie offers a delightful contrast between the creamy mashed potatoes and the savory, slightly sweet filling. For an extra touch of elegance, serve it with a side of roasted Brussels sprouts or a crisp green salad.

Butternut Squash and Ground Beef Pasta Bake

For a comforting and hearty meal that combines the sweetness of butternut squash with the savory depth of ground beef, this pasta bake is a perfect choice. Follow these steps to create a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 8 oz penne pasta
• 2 tbsp extra virgin olive oil
• 1 cup marinara sauce
• 1/2 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Season with salt, garlic powder, oregano, and red pepper flakes.
4. Remove the beef from the skillet and set aside. In the same skillet, add the remaining olive oil and the diced butternut squash. Cook over medium heat until the squash is tender and lightly caramelized, about 10 minutes.
5. In the prepared baking dish, combine the cooked pasta, ground beef, butternut squash, marinara sauce, and heavy cream. Mix well to ensure everything is evenly distributed.
6. Sprinkle the top with mozzarella and Parmesan cheeses, covering the entire surface evenly.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Let the pasta bake rest for 5 minutes before serving to allow the flavors to meld together.

Lusciously creamy with a hint of spice, this pasta bake offers a delightful contrast of textures from the tender squash and al dente pasta. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Butternut Squash and Ground Beef Enchiladas

Unveiling a dish that marries the sweetness of butternut squash with the hearty richness of ground beef, these enchiladas are a testament to the beauty of combining simple ingredients for a meal that’s both comforting and sophisticated.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 1 lb ground beef (85% lean)
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 cup enchilada sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tbsp of extra-virgin olive oil over medium heat. Add the diced butternut squash and cook until tender, about 10 minutes, stirring occasionally. Transfer to a bowl and set aside.
3. In the same skillet, heat the remaining 1 tbsp of olive oil. Add the finely diced yellow onion and cook until translucent, about 5 minutes.
4. Add the minced garlic, ground cumin, smoked paprika, ground cinnamon, and cayenne pepper to the skillet. Cook for 1 minute until fragrant.
5. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 7 minutes. Season with salt to taste.
6. Combine the cooked butternut squash with the ground beef mixture. Stir in 1/2 cup of enchilada sauce.
7. Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
8. Divide the filling evenly among the tortillas, roll them up, and place them seam-side down in a baking dish.
9. Pour the remaining 1/2 cup of enchilada sauce over the rolled tortillas and sprinkle with shredded Monterey Jack cheese.
10. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
11. Garnish with chopped fresh cilantro before serving.

Layers of tender butternut squash and savory ground beef enveloped in soft corn tortillas create a delightful contrast in textures. The subtle sweetness of the squash balances the spices, making these enchiladas a perfect dish for a cozy dinner. Serve with a side of avocado slices and a drizzle of crema for an extra touch of richness.

Butternut Squash and Ground Beef Stuffed Shells

Ready to elevate your pasta night with a hearty, flavorful twist? This butternut squash and ground beef stuffed shells recipe combines the sweetness of roasted squash with the savory depth of beef, all nestled in tender pasta shells.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb ground beef, 80% lean
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tbsp extra virgin olive oil
• 1/2 cup ricotta cheese, whole milk
• 1/4 cup Parmesan cheese, freshly grated
• 1 large egg, pasture-raised and lightly beaten
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp ground nutmeg
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Drain excess fat.
4. Add the diced butternut squash to the skillet with the beef. Cook, stirring occasionally, until the squash is tender, about 8 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, salt, pepper, and nutmeg. Stir in the beef and squash mixture until well combined.
6. Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. Fill each pasta shell with the beef and squash mixture and arrange them in the dish. Top with the remaining marinara sauce and sprinkle with mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown. Let stand for 5 minutes before serving.

Absolutely delightful, these stuffed shells offer a perfect balance of creamy, cheesy filling with a slightly crispy top. Serve with a side of garlic bread to soak up any extra sauce for a complete meal.

Butternut Squash and Ground Beef Bolognese

Creating a comforting and hearty meal doesn’t have to be complicated, especially when you combine the sweetness of butternut squash with the rich flavors of ground beef in a Bolognese sauce. This dish is perfect for those looking to explore the depths of flavor in a simple, yet sophisticated way.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound ground beef, 80% lean
• 1 medium butternut squash, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes, stirring occasionally.
3. Add the diced butternut squash, yellow onion, and minced garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Season the mixture with sea salt, freshly ground black pepper, and crushed red pepper flakes. Stir to combine.
5. Add the tomato paste to the skillet, stirring constantly for 1 minute to caramelize slightly.
6. Pour in the dry red wine, scraping the bottom of the skillet to deglaze. Allow the wine to reduce by half, about 3 minutes.
7. Stir in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally.
8. Remove the skillet from the heat and stir in the chopped fresh basil.
9. Serve the Bolognese hot, garnished with grated Parmesan cheese.

Unbelievably rich and velvety, this Butternut Squash and Ground Beef Bolognese pairs wonderfully with al dente pasta or a slice of crusty bread to soak up the sauce. The sweetness of the squash balances the savory beef, creating a harmonious blend of flavors that’s both comforting and elegant.

Butternut Squash and Ground Beef Quesadillas

Unveiling a delightful twist on a classic, these Butternut Squash and Ground Beef Quesadillas blend the sweetness of squash with the savory depth of beef, all encased in a crispy tortilla. Perfect for a cozy dinner or a festive gathering, this recipe is designed to guide you through each step with precision.

Ingredients

• 1 cup butternut squash, peeled and diced into 1/2-inch cubes
• 1/2 lb ground beef, 80% lean
• 1 tbsp clarified butter
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp olive oil

Instructions

1. Preheat a large skillet over medium heat (350°F) and add the clarified butter.
2. Once the butter is melted, add the diced butternut squash. Cook for 5 minutes, stirring occasionally, until the squash begins to soften.
3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is no longer pink, about 5 minutes.
4. Season the mixture with ground cumin, smoked paprika, and sea salt. Stir to combine and cook for an additional 2 minutes to meld the flavors.
5. Remove the skillet from heat and transfer the mixture to a bowl. Wipe the skillet clean with a paper towel.
6. Brush one side of each tortilla lightly with olive oil. Place one tortilla, oiled side down, in the skillet over medium heat.
7. Sprinkle 1/4 cup of Monterey Jack cheese over the tortilla, followed by 1/4 of the beef and squash mixture, and a sprinkle of cilantro.
8. Top with another 1/4 cup of cheese and a second tortilla, oiled side up. Press down gently with a spatula.
9. Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
10. Repeat with the remaining tortillas and filling.

The quesadillas emerge with a satisfying crunch, the melted cheese binding the sweet squash and savory beef into a harmonious bite. Serve them sliced into wedges, accompanied by a dollop of sour cream or a vibrant salsa verde for an extra layer of flavor.

Butternut Squash and Ground Beef Stuffed Zucchini

Let’s dive into creating a dish that’s as nutritious as it is delicious, combining the sweetness of butternut squash with the hearty richness of ground beef, all nestled within tender zucchini boats.

Ingredients

• 2 medium zucchinis, halved lengthwise and hollowed out
• 1 cup butternut squash, peeled and finely diced
• 1/2 lb ground beef, 80% lean
• 1/4 cup onion, finely minced
• 1 garlic clove, minced
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a skillet over medium heat, melt the remaining clarified butter and sauté the onion and garlic until translucent, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned, approximately 5 minutes. Tip: Ensure the beef is fully browned to develop depth of flavor.
4. Stir in the butternut squash, sea salt, black pepper, and smoked paprika. Cook for another 5 minutes until the squash begins to soften. Tip: The squash should be tender but still hold its shape for the best texture.
5. Remove the skillet from heat and mix in the Parmesan cheese and parsley. Tip: Adding the cheese off the heat prevents it from clumping.
6. Spoon the beef and squash mixture into the hollowed zucchini halves, packing it gently.
7. Place the stuffed zucchinis in the prepared baking dish and bake for 20-25 minutes, until the zucchini is tender and the tops are lightly golden.

Buttery and rich, the stuffed zucchinis offer a delightful contrast between the creamy filling and the slightly crisp zucchini shell. Serve them atop a bed of quinoa for a complete meal or slice them into rounds for an elegant appetizer.

Butternut Squash and Ground Beef Hash

For a hearty and flavorful dish that combines the sweetness of butternut squash with the savory depth of ground beef, this hash is a perfect choice. Follow these steps to create a comforting meal that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon clarified butter
• 1 pound ground beef, 80% lean
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• 2 pasture-raised eggs, lightly beaten
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes, then transfer to a plate.
3. In the same skillet, add butternut squash and onion. Cook, stirring occasionally, until the squash is tender and onions are translucent, about 8 minutes.
4. Stir in garlic, smoked paprika, cumin, cayenne pepper, and salt. Cook for 1 minute until fragrant.
5. Return the ground beef to the skillet, mixing well with the squash and spices. Cook for an additional 2 minutes to combine flavors.
6. Push the hash to one side of the skillet. Pour the lightly beaten eggs into the other side, scrambling them until just set, about 2 minutes.
7. Fold the scrambled eggs into the hash, then remove from heat. Sprinkle with fresh parsley before serving.

Great for a weekend brunch or a quick weeknight dinner, this hash offers a delightful contrast of textures from the tender squash to the crispy beef. Serve it topped with a dollop of sour cream or alongside a crisp green salad for a complete meal.

Butternut Squash and Ground Beef Skillet

On a crisp evening, nothing warms the soul quite like a hearty skillet dish that combines the sweetness of butternut squash with the savory depth of ground beef. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 tbsp clarified butter
• 1 lb ground beef, 85% lean
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup beef stock
• Salt, to season

Instructions

1. Heat a large skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
3. Transfer the cooked beef to a plate, leaving the drippings in the skillet for added flavor.
4. In the same skillet, add the diced butternut squash and onion, sautéing until the onion becomes translucent, about 4 minutes. Tip: Stir occasionally to prevent sticking and ensure even cooking.
5. Stir in the minced garlic, thyme, cinnamon, and nutmeg, cooking for an additional 1 minute until fragrant.
6. Return the ground beef to the skillet, pouring in the beef stock. Bring the mixture to a simmer, then reduce the heat to low, covering the skillet with a lid.
7. Allow the dish to cook for 15 minutes, or until the butternut squash is tender when pierced with a fork. Tip: Check the squash at the 10-minute mark to avoid overcooking.
8. Season with salt as needed, then remove from heat.

Now, the butternut squash and ground beef skillet presents a perfect balance of textures, from the tender squash to the hearty beef, all enveloped in a subtly spiced sauce. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Butternut Squash and Ground Beef Empanadas

Just imagine biting into a warm, flaky empanada filled with the sweet and savory combination of butternut squash and ground beef. This recipe guides you through creating these delightful pockets of flavor, perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tablespoon olive oil
• 1/2 pound ground beef, 80% lean
• 1 cup butternut squash, peeled and diced into 1/4-inch cubes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine 1 1/2 cups all-purpose flour and 1/2 teaspoon kosher salt. Add 1/2 cup chilled, cubed unsalted butter, working it into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and refrigerate for 30 minutes. Tip: Keeping the dough cold ensures flaky layers.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 pound ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Add 1 cup diced butternut squash, 1/2 teaspoon ground cumin, and 1/4 teaspoon smoked paprika. Cook until the squash is tender, about 8 minutes, then let cool.
5. Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 6-inch circles.
6. Place a spoonful of the beef and squash mixture on one half of each circle. Fold over and seal edges with a fork. Brush with beaten egg. Tip: The egg wash gives a golden finish.
7. Bake on a parchment-lined sheet for 20-25 minutes, until golden. Tip: Rotate the tray halfway for even baking.

Empanadas emerge from the oven with a crisp exterior giving way to a tender, flavorful filling. Serve them with a side of spicy aioli for an extra kick.

Butternut Squash and Ground Beef Risotto

Sometimes, the heartiest meals come from the simplest combinations. This Butternut Squash and Ground Beef Risotto blends the sweetness of squash with the savory depth of beef, creating a comforting dish perfect for any season.

Ingredients

• 1 cup Arborio rice
• 2 tbsp clarified butter
• 1/2 lb ground beef, 80% lean
• 1 small butternut squash, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmesan cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt, to season

Instructions

1. Heat a large, heavy-bottomed pan over medium heat. Add 1 tbsp clarified butter, allowing it to melt without browning.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
3. Increase heat to medium-high. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Season lightly with salt.
4. Stir in the diced butternut squash and thyme leaves, cooking for another 2 minutes to slightly soften the squash.
5. Add the Arborio rice, stirring to coat each grain with the butter and juices, toasting for 1 minute.
6. Pour in the white wine, stirring constantly until fully absorbed.
7. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Tip: Maintain a gentle simmer throughout.
8. After about 18 minutes, the rice should be al dente, and the squash tender. Remove from heat.
9. Stir in the remaining 1 tbsp clarified butter and Parmesan cheese until creamy. Tip: Let the risotto rest for 2 minutes before serving to thicken slightly.

Great for a cozy dinner, this risotto boasts a creamy texture with chunks of tender squash and savory beef. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Butternut Squash and Ground Beef Pizza

Every now and then, a recipe comes along that perfectly marries the richness of meat with the subtle sweetness of vegetables, creating a dish that’s both comforting and sophisticated. Today, we’re diving into the art of making a Butternut Squash and Ground Beef Pizza, a delightful twist on the classic that’s sure to impress.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 1 small butternut squash, peeled and thinly sliced into 1/4-inch rounds
• 1 pizza dough, homemade or store-bought
• 1/2 cup tomato sauce, preferably San Marzano
• 1 cup mozzarella cheese, freshly grated
• 1/4 cup Parmesan cheese, finely grated
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to ensure a crispy crust.
2. In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes, breaking it into small pieces with a spatula. Drain excess fat and set aside.
3. Toss the butternut squash slices with 1 tbsp of olive oil, sea salt, and black pepper. Roast on a baking sheet for 15 minutes at 400°F (200°C) until tender and slightly caramelized.
4. On a floured surface, stretch the pizza dough to a 12-inch circle. Carefully transfer to the preheated pizza stone or baking sheet.
5. Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle with mozzarella, followed by the cooked ground beef and roasted butternut squash slices.
6. Drizzle with the remaining olive oil and sprinkle with Parmesan, oregano, and red pepper flakes if using.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza rest for 2 minutes before slicing to allow the cheese to set.

Combining the savory depth of ground beef with the natural sweetness of butternut squash, this pizza offers a harmonious blend of flavors and textures. Consider serving it with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.

Conclusion

Brimming with variety, our roundup of 22 Delicious Butternut Squash and Ground Beef Recipes offers something for every occasion. From cozy weeknight dinners to festive gatherings, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!