Beef, Black Bean & Delicata Squash Taco Casserole

By
Amy Mattias
Winter squash comes in a number of sizes, colors, and shapes, stores well throughout the winter, and can be served up in countless ways! This month's recipe utilizes one of our favorite varieties - delicata - along with grass-finished beef and organic black beans, all grown by our local Idaho producers! Cumin, chili and garlic add flavor to this hearty seasonal casserole; top with shredded cheese, green onions, salsa and sour cream for even more taste.

Ingredients:

Instructions:

Preheat oven to 425 degrees.

Toss delicata squash with salt, pepper, 1/2 tsp each cumin and chili powder. Roast at 425 degrees for approximately 25 minutes, or until tender. Reduce oven temperature to 350 degrees.

Add olive oil to a warm cast-iron skillet. Add onions and cook on medium-high heat. Once onions are clear, add spices. Cook, stirring as needed, until onions are soft, about 5 minutes.

Add ground beef to skillet, letting one side brown before mixing in the onion and spice mix. Cook beef until no pink is left, 5-7 minutes.

Add in cooked beans and roasted squash. Mix together and sprinkle shredded cheese on top.

Bake until cheese is melted, approximately 15 minutes.

Serve with corn tortillas, if desired. Or keep it low-carb and gluten-free as a casserole. Topped with your choice of delicious add-ons!


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