What you'll be getting:
Butternut squash and Beef Casserole

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Per Serving:
250 g. veggies (butternut squash, onions, cabbage, kale, oil added)
150 g beef and beans (cooked with garlic and onion seasoning salt*, cumin, paprika, salt and pepper)
1/8 c shredded cheese (colby jack, mozzarella, pepper jack, sharp cheddar)
Hot sauce (not pictured)

(for df diets I omitted the cheese)

Equipment needed: Pan, or pot, large enough for all ingredients, casserole dish if pan/pot is not oven-safe

Preheat your oven to 365.

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*This is the seasoning salt blend I used.

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Start heating up your pan, when hot, add the veggies.

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Cook on a high heat for 5 minutes, or until the cabbage begins to get some color and butternut begins to soften, place a lid on pan/pot if you have one. By placing a lid on the pan/pot you will create steam and the butternut will soften a bit quicker. After 5 minutes, add the beef and beans.

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Stir everything together. Add enough water to slightly moisten the mixture, 1/8-1/4 c. as it will help cook the cook the butternut more evenly once in the oven. You don't want it soupy, just to seem as if it has a thin sauce on it. If you are still waiting for your oven to reach 365, remove from the heat but keep the lid on to retain heat.

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Once your oven reaches 365, transfer mixture into an oven safe dish. If your pan/pot can be placed into the oven there is no need to transfer to another dish. Sprinkle cheese over top of the casserole.

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Place in the oven and set a timer for 20 minutes.

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After 20 minutes your casserole will be complete, I have added some hot sauce if you would like a bit more heat to the dish. Enjoy!

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