October & November are all about pumpkins for me. They make great decorations, but they also make tasty meals & treats. I’ve got a recipe of each to share leading up to Halloween. I’m starting with the savory dish.
This recipe uses both winter squash and pumpkin puree. The choices for winter squash include butternut squash, spaghetti squash, acorn squash, kabocha squash, and pumpkin. I used an acorn squash as I already had one on hand. The original recipe called for a box of corn muffin mix to make the topping to the casserole. As we always have flour, cornmeal, sugar, baking powder, and salt on hand, I use those ingredients and forego buying prepackaged cornbread mixes. If you have an 8.5-ounce box of corn muffin mix on hand, you can substitute that for the previously listed ingredients when it is time to mix up the topping, Just add the egg, milk, and pumpkin puree to the boxed mix and you’ll be good to go! Let’s get to it!
Pumpkin, Beef & Black Bean Casserole
Pumpkin, Beef & Black Bean Casserole (adapted from bhg.com) Prep Time: 30 minutes, Bake Time: 20 minutes, Servings: 6
Ingredients:
- 1 pound ground beef
- 2 cups (1/2-inch pieces) peeled winter squash
- 1 medium onion, coarsely chopped
- 15-ounce can black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- 4-ounce can diced green chiles
- 1 1/2 teaspoon salt, divided
- 1/2 cup beef broth
- 3 ounces cream cheese, softened
- 1 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 egg, lightly beaten
- 1/3 cup milk
- 1/3 cup canned pumpkin
- 2 jalapeno peppers, seeded & chopped
- 1/2 pint cherry tomatoes
- 2 tablespoons fresh cilantro, chopped
Directions:
Preheat the oven to 400º F. In a large skillet cook the ground beef, pumpkin, and onion over medium heat, breaking up the ground beef with a spoon.
Cook the beef, squash & onions . . .
Cook until the meat is browned and the onion is tender. Drain the fat from the pan.
. . . until the meat is browned.
Stir in the black beans, corn, undrained chiles, and 1/2 teaspoon salt. Heat the mixture through.
Add the black beans, corn & chiles to the meat mixture.
Add the broth and cream cheese to the pan, stirring until they are blended into the mixture.
Add the broth & cream cheese to the mixture.
Transfer the mixture to a 2-1/2-quart baking dish.
Transfer the beef mixture to the casserole dish.
In medium bowl stir together the flour, cornmeal, sugar, baking powder, 3/4 teaspoon salt, egg, milk, and pumpkin puree until just combined. It will be a stiff dough.
Combine the flour, meal, sugar, baking powder & salt for the cornbread topping.
Add the milk, egg & pumpkin to the dry ingredients.
Spoon the cornbread over the beef mixture.
Top the casserole with the cornbread topping.
Bake the casserole for 20 minutes, until a toothpick inserted into the cornbread topper comes out clean.
Ready for the oven!
Meanwhile, in a small bowl combine the peppers, cherry tomatoes, cilantro, and 1/4 teaspoon salt.
Mix together the salsa ingredients.
Serve the casserole with the jalapeño & tomato relish.
Lots of good stuff & great flavor in this casserole!
The salsa adds a kick of heat to the casserole.
I love Pumpkin Season!~Linda
Pumpkin, Beef & Black Bean Casserole (adapted from bhg.com) Prep Time: 30 minutes, Bake Time: 20 minutes, Servings: 6
Ingredients:
- 1 pound ground beef
- 2 cups (1/2-inch pieces) peeled winter squash
- 1 medium onion, coarsely chopped
- 15-ounce can black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- 4-ounce can diced green chiles
- 1 1/2 teaspoon salt, divided
- 1/2 cup beef broth
- 3 ounces cream cheese, softened
- 1 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 egg, lightly beaten
- 1/3 cup milk
- 1/3 cup canned pumpkin
- 2 jalapeno peppers, seeded & chopped
- 1/2 pint cherry tomatoes
- 2 tablespoons fresh cilantro, chopped
Directions:
Preheat the oven to 400º F. In a large skillet cook the ground beef, pumpkin, and onion over medium heat, breaking up the ground beef with a spoon. Cook until the meat is browned and the onion is tender. Drain the fat from the pan. Stir in the black beans, corn, undrained chiles, and 1/2 teaspoon salt. Heat the mixture through. Add the broth and cream cheese to the pan, stirring until they are blended into the mixture. Transfer the mixture to a 2-1/2-quart baking dish.
In medium bowl stir together the flour, cornmeal, sugar, baking powder, 3/4 teaspoon salt, egg, milk, and pumpkin puree until just combined. It will be a stiff dough. Spoon the cornbread over the beef mixture.
Bake the casserole for 20 minutes, until a toothpick inserted into the cornbread topper comes out clean.
Meanwhile, in a small bowl combine the peppers, cherry tomatoes, cilantro, and 1/4 teaspoon salt. Serve the casserole with the jalapeño & tomato relish.