Description
Hearty Hamburger with Fall Veggies Bake delivers a comforting one-pan meal that brings seasonal warmth to your dinner table. Grab your favorite ground beef, toss in some roasted autumn vegetables, and bake this simple, delicious dinner that your family will devour in minutes.
Ingredients
Scale
Protein:
- 1 pound ground beef
- 2 large eggs
Vegetables:
- 2 cups butternut squash
- 2 cups carrots
- 1 medium onion
- 3 cloves garlic
Supporting Ingredients:
- 1 cup cheese
- 1 teaspoon herbs de Provence
- 1 cup broth or stock
- ¼ cup pumpkin seeds
Instructions
- Grab a cutting board and chop 2 cups of carrots and 2 cups of butternut squash into bite-sized cubes. Dice 1 medium onion and mince 3 garlic cloves with precision.
- Heat a large skillet over medium heat. Sauté the onion and garlic for 4 minutes until they release their aromatic essence.
- Introduce 1 pound of ground beef to the skillet. Break the meat into small crumbles and cook for 6-7 minutes until it achieves a rich, golden-brown color.
- Transfer the beef mixture to a spacious mixing bowl. Crack 2 large eggs into the bowl and add 1 cup of shredded cheddar cheese.
- Incorporate the chopped carrots and butternut squash into the mixture. Sprinkle 1 teaspoon of herbs de Provence for a subtle herbal touch.
- Grease a 9×13 inch baking dish thoroughly. Spread the entire beef and vegetable mixture evenly across the surface.
- Pour 1 cup of warm broth over the casserole, ensuring it seeps into all the ingredients.
- Set your oven to 375°F. Slide the dish into the preheated oven and bake for exactly 35 minutes.
- Remove the casserole and let it rest for 5 minutes. Optional: Scatter ¼ cup of pumpkin seeds on top for a delightful crunch.
Notes
- For perfectly uniform vegetables, use a sharp knife and take your time chopping into similar-sized pieces to ensure even cooking and consistent texture.
- Drain ground beef thoroughly to prevent excess grease from making the casserole soggy, which can impact the overall dish quality.
- When mixing ingredients, fold gently to maintain the meat’s tenderness and prevent the casserole from becoming dense or tough.
- For a low-carb version, swap butternut squash for cauliflower or zucchini, and choose a broth that complements your selected vegetables.
- Prep Time: 15-20 minutes
- Cook Time: 35-40 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 180 mg