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Beef and Acorn Squash Casserole
Andre Lewis

Beef and Acorn Squash Casserole

Roasted acorn squash cubes bring sweetness to a savory beef, onion and kale filling under a light Parmesan crust. The squash is roasted separately so its edges caramelize and its flesh keeps shape. This is vegetable-heavy enough to serve without rice, pasta or potatoes.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 medium acorn squash peeled and cut into 3/4-inch cubes
  • 3 tablespoons olive oil divided
  • 1 1/2 teaspoons kosher salt divided
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 4 cups chopped stemmed kale
  • 2 garlic cloves minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium beef broth
  • 1 cup panko bread crumbs
  • 3/4 cup grated Parmesan

Method
 

  1. Heat the oven to 425°F. Toss squash with 2 tablespoons oil and 1/2 teaspoon salt and roast for 22 minutes. Reduce oven to 375°F and grease a 9-by-13-inch dish.
  2. Brown beef and onion and drain. Add kale and cook 6 minutes, then garlic, sage, remaining salt and pepper for 30 seconds.
  3. Add broth and simmer 3 minutes. Fold in roasted squash and spread in the dish.
  4. Mix panko, Parmesan and remaining oil and sprinkle over the top.
  5. Bake for 30 to 35 minutes until bubbling and golden. Rest 10 minutes.