This oven-baked pumpkin and beef casserole is a comforting dish that brings together the earthy sweetness of pumpkin with the savory richness of ground beef. It's a perfect meal for those chilly fall evenings when you're craving something hearty and warming. Growing up in the Midwest, casseroles were a staple in my household, providing a simple yet satisfying way to feed the family. This particular recipe is a nod to those comforting meals, with a modern twist that incorporates seasonal ingredients like pumpkin. It's a dish that not only fills you up but also brings a sense of nostalgia and warmth to your table.

This casserole pairs beautifully with a simple green salad dressed with a light vinaigrette, which adds a refreshing contrast to the rich flavors of the dish. You might also consider serving it with some crusty bread on the side, perfect for scooping up every last bit of the creamy pumpkin and beef mixture. A glass of red wine or a warm apple cider would complement the meal nicely, enhancing the cozy, autumnal vibe.

Servings: 6

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
2 cups mashed pumpkin (canned or fresh)
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1 cup shredded cheddar cheese
1/4 cup breadcrumbs
2 tablespoons olive oil
Fresh parsley for garnish

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.

Add the ground beef to the skillet, cooking until browned and fully cooked. Drain any excess fat.

In a large bowl, combine the mashed pumpkin, heavy cream, salt, pepper, and nutmeg. Mix until smooth.

In a blue ceramic baking dish, spread half of the pumpkin mixture on the bottom.

Layer the cooked ground beef over the pumpkin mixture.

Spread the remaining pumpkin mixture over the beef, smoothing the top with a spatula.

Sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top.

Bake in the preheated oven for 25-30 minutes, or until the top is lightly browned and bubbly.

Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

For a lighter version, you can substitute the heavy cream with half-and-half or milk. If you're looking for a vegetarian option, replace the ground beef with cooked lentils or a meat substitute like crumbled tofu. Adding a layer of sautéed mushrooms or spinach can also enhance the flavors and add more nutrients. Feel free to experiment with different cheeses, such as Gruyère or mozzarella, for a unique twist on the classic recipe.

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