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Butternut Squash and Ground Beef Casserole
Rebekah KukRebekah Kuk

Butternut Squash and Ground Beef Casserole

A hearty, comforting meal to fill you up on chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 0
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs. ground beef
  • 2 tbsp. apple cider vinegar
  • 1/3 cup broth
  • 1 tbsp. dried Italian herbs
  • 1/4 tsp. salt
  • 4 tsp. gelatin
  • 2 oz. cream cheese
  • 1/4 cup heavy cream
  • 1 egg yolk
  • 2 whole eggs
  • 1/2 cup goat cheese 4 oz.
  • 1/2 cup mozzarella plus extra for top
  • 1/4 cup Parmesan
  • 1/4 tsp. additional salt

Equipment

  • 2 quart casserole dish

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Brown ground beef over medium high heat in a large skillet, breaking up and stirring occasionally. When the meat is finished cooking, add apple cider vinegar, broth, herbs and salt. Simmer over medium low heat until most of the liquid is absorbed, about 5 minutes.
  2. Sprinkle gelatin over 1/4 cup of water and let stand 5 minutes. Meanwhile, warm cream cheese and heavy cream over medium heat in a small pot. Remove from heat and stir in thickened gelatin and egg yolk. Set aside.
  3. Mix together the whole eggs, goat cheese, mozzarella, Parmesan, and additional salt in a bowl. Peel the butternut squash, slice in half, and scoop out the seeds. Cut into 1/2 inch thick slices.
  4. Layer the casserole. Line bottom of casserole dish with squash, then beef, then cheese mixture, then some cream mixture. Repeat for three layers total, finishing with extra mozzarella cheese on top. You may have extra butternut squash. Bake, covered, for 45 minutes. Increase heat to 375 Fahrenheit and bake for an additional 15 minutes until bubbly and golden.
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