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Preheat oven to 400°F
Peel and cube butternut squash. Measure 4 cups into a 9x13 baking dish.
Drizzle with olive oil. Generously sprinkle with salt, pepper and crushed rosemary.
Roast for 30 minutes.
While squash is baking, brown your ground beef and drain excess fat.
Dice onion and add to beef. Cook until translucent, then stir in minced garlic and sauté until fragrant (30-60 seconds).
Remove squash from the oven and add browned hamburger mixture, instant rice, broth and cream to the pan. Stir well and return to the oven for about 10 minutes.
Once rice has absorbed most of the broth broth, remove pan from the oven again and cover casserole with shredded cheese.
Return to the oven for about 5 minutes, then broil for 1-2 minutes to brown cheese, if desired.
Allow to cool, plate and enjoy!