Cheesy Beef and Butternut Squash Bake

Cheesy Beef and Butternut Squash Bake


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Sweet chunks of butternut squash have been mixed together with tender penne pasta, gooey cheese, and a creamy sauce in this decadent casserole. Completing this dish is a layer of ground beef sandwiched between the rich and creamy pasta.

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Serving Size / Yield

6-8 servings


  • 4 C. Butternut Squash, cubed
  • 2 Tbs. Olive Oil
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1 lb. Lean Ground Beef
  • 1 tsp. Minced Garlic
  • 2 Tbs. Butter
  • 3 Tbs. All-Purpose Flour
  • 2 C. Skim Milk
  • 1 tsp. Dried Rosemary
  • 10 oz. Penne Pasta, cooked and drained
  • 3 C. Shredded Cheddar Cheese, divided

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Preheat oven to 400 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. Spread the butternut squash out on a large foil-lined baking sheet. Drizzle the squash with the olive oil, and season with salt and pepper as needed. Roast for 25-30 minutes, turning once halfway through. While the squash is roasting, in a large skillet over medium-high heat, combine the ground beef and garlic, and cook until meat is browned. Drain the meat and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour. Whisk the flour and butter together until a paste forms, then continue cooking for 1 minute, stirring continuously. Gradually pour in the milk, whisking constantly. Boil sauce until thickened, then reduce heat to low. Stir in the butternut squash, rosemary, and 2 cups of the shredded cheese. Add the penne pasta. Season with salt and pepper as needed. Layer half of the penne pasta mixture on the bottom of the dish. Spread the ground beef evenly over the penne. Top with the second half of the pasta mixture. Sprinkle with the remaining cheese. Bake for 30 minutes, or until dish is warmed through and cheese on top is melted.

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