Sizzling Southwest Butternut Squash Casserole

1 lb frozen butternut squash, cubed (around 3-4 cups)

1 bell pepper, either sliced or chopped

1 tbsp olive oil

1 tsp paprika

½ tsp garlic powder

Salt and pepper, as per taste

1 can (15 oz.) black beans, drained

1 cup cooked ground beef

1 cup shredded cheese

1 cup freshly chopped kale

¼ tsp crushed red pepper (optional, for that extra kick!)

Preheat your oven to 375°F.

In your casserole dish, combine the squash and bell pepper. Drizzle them lovingly with olive oil.

Let them bake for approximately 20 minutes, just until the squash starts to soften. If there's any excess liquid, drain it off.

Time to add some zest! Mix in the paprika, garlic powder, salt, pepper, black beans, ground beef, half the cheese, and kale.

Sprinkle the remaining cheese on top for that gooey goodness.

Bake for an additional 10 minutes, ensuring everything melds together beautifully.

For those who like it hot, sprinkle some crushed red pepper on top.

Serve piping hot and savor every bite!