Butternut and Potato Bake

This is so good and so easy.  I don't really know what I should call it - it needs a creative name.  Anyway, my mother-in-law was the one who got me started making this.  Before that I always thought of Butternut squash as a sweet thing, for pies or to be baked with brown sugar and cinnamon.  This is better!  Or as good, in a different way.

Butternut and Potato Bake

Ingredients:

• 1/2 lb. ground beef
• chopped onion
• chopped green pepper
• Butternut squash (cubed)
• Potatoes (peeled and cubed)
• olive oil
• salt & pepper to taste
• 1 can (14 oz.) diced tomatoes, with juice

Directions:

1. Brown ground beef with onion and pepper; drain fat.
2. Grease a 13x9" pan and add the squash and potatoes.  Note, there are no real measurements here; just throw in whatever looks good.
3. Add browned beef, drizzle with some olive oil, and season with salt and pepper.
4. Spread tomatoes on top and bake at 375° for an hour or more, stirring once or twice, until squash and potatoes are soft.
5. Enjoy!

Cook this for at least an hour.  Longer, and the potatoes and squash get browned and roasted and yummy, which I really like.  It all depends on what you like and how much time you have.