Ingredients
4 tablespoons butter, divided, melted2 tablespoons maple syrupDash pepper1 medium butternut squash (about 2-1/2 pounds), peeled and cubed1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1-1/4 pounds ground beef1 envelope onion soup mix1 cup water1 medium head cauliflower, broken into small florets4 garlic cloves, minced1 cup freshly grated Parmesan cheese
Preparation
Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Transfer to a large bowl; mash until smooth, stirring in thyme.
In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish.
Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining melted butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving.
