I’m reposting this recipe as a celebration! Last month my hard drive crashed, and I lost everything. Every recipe I posted on the old GreenLiteBites over the course of 10 years.
Then I took a shot and asked my old server admin if he happen to have any old backups and he did!!
Now I have access to all my posts and images. I plan to reshare one a week so if you have any old favs let me know in the comments, and I’ll see what I can do.
Anyway, I originally posted this idea in 2015. It was one of the first time I used these chipotle peppers.
I completely fell in love with their smokey-heat after making this. I now use them pretty regularly and most recently in my Peach Chipotle Chili with Black Beans which is a husband favorite!
Butternut, with it’s sweet and nuttiness, is perfect to hold up to the heat of the peppers, and a little cheese goes a long way to glue everything together.
It’s 5-ingredient-casserole heaven for anyone who loves butternut and heat!
I hope everyone kicking-ass in the New Year. I’m feeling a bit buried at the moment, but I’m pushing forward.
Chipotle Beef and Butternut Bake
Yield 6 servings
Spicy chipotle and sweet butternut combine to make a yummy, easy casserole that's perfect for meal plan Sundays!
- The top part (neck) of a medium-sized butternut squash (400-500g)
- 1 pound ground beef
- 1 sweet onion
- 1 7-oz can of chipotle peppers in adobo sauce
- 3oz Colby-Jack cheese, sliced thin (grated would work, too), divided
Preheat the oven to 425 degrees.
Slice the butternut squash about 1/8-inch thick (I used a mandoline). Set aside.
In a large skillet over medium-high heat, brown the ground beef with the onion.
While it’s cooking, puree the can of chipotle peppers until smooth.
Add the pureed peppers to the beef once it’s browned.
Stir it in until well combined and lower the heat to a simmer.
Spray a casserole dish (mine is 11×8 I think) and put down a layer of sliced butternut.
Top the butternut with 1/3 of the chipotle beef mixture and 1 ounce of the cheese.
Top with another layer of butternut, beef, and cheese.
Make one more layer, this time just the butternut and beef. Set aside the last ounce of cheese.
Cover with aluminum foil and bake for about 25 minutes.
After 25 minutes, remove the aluminum foil. Test the doneness of the squash; it should be soft. There may be a lot of liquid that escaped from the butternut — simply remove as much as you can with a baster.
Top everything with the last ounce of cheese and bake for about 10 more minutes, so the cheese melts and just starts to brown.
Cut into 6 servings and enjoy!
- I used beef for this, but there's no reason you couldn't use super lean turkey or chicken to cut back on the fat.
- If you like spice but not this much spice, puree the peppers without the sauce in the can. The heat is mostly found in the adobo sauce.
- Any cheese would work, of course. A good cheddar may even be better.
- If you can't find the peppers at your local grocery store, they are available on Amazon.
Serving Size 1/6 of the recipe
Amount Per Serving
% Daily Value
Total Fat 16 g
Total Carbohydrates 15 g
Dietary Fiber 4 g
Sugars 6 g
Protein 20 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.