Step 1

Preheat oven to 400°F

Step 2

Peel and cube butternut squash. Measure 4 cups into a 9x13 baking dish.

Step 3

Drizzle with olive oil. Generously sprinkle with salt, pepper and crushed rosemary.

Step 4

Roast for 30 minutes.

Step 5

While squash is baking, brown your ground beef and drain excess fat.

Step 6

Dice onion and add to beef. Cook until translucent, then stir in minced garlic and sauté until fragrant (30-60 seconds).

Step 7

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.

Step 8

Once rice has absorbed most of the broth broth, remove pan from the oven again and cover casserole with shredded cheese.

Step 9

Return to the oven for about 5 minutes, then broil for 1-2 minutes to brown cheese, if desired.

Step 10

Allow to cool, plate and enjoy!