Hearty Ground Beef Butternut Squash Recipe Skillet for Thanksgiving

There's something about the combination of ground beef and butternut squash that just feels right, especially in the crisp autumn air. This ground beef butternut squash skillet recipe is a testament to that perfect union, a staple in my autumn kitchen repertoire. It started as a simple, rustic meal but evolved over time into a dish rich in simplicity and depth of flavor.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Dietary Restrictions
• Equipment
• Storage and Reheating
• Pro Tips
• Hearty Ground Beef Butternut Squash Recipe Skillet for Thanksgiving
• Comments

Ingredients

• Ground beef — 1 lb, lean
• Butternut squash — 1 medium, peeled and cubed
• Yellow onion — 1 large, diced
• Garlic cloves — 3, minced
• Fire-roasted diced tomatoes — 1 can (14.5 oz)
• Chicken broth — 1 cup
• Chili powder — 1 tsp
• Cumin — ½ tsp
• Smoked paprika — ½ tsp
• Fresh thyme — 1 tsp, chopped
• Salt and pepper — to taste
• Olive oil — 2 tbsp
• Shredded cheddar cheese — ½ cup (optional)
• Fresh parsley — for garnish

Instructions

1. Heat olive oil in a large skillet and cook diced onion until translucent. Add garlic and cook for another minute.

2. Add ground beef and brown it, breaking it apart. Season with salt, pepper, chili powder, cumin, and smoked paprika. Toast the spices briefly in the pan.

3. Stir in butternut squash, fire-roasted diced tomatoes, and chicken broth. Bring to a simmer.

4. Cover and cook for 15-20 minutes, or until the squash is tender. Resist stirring too often.

5. Uncover, add fresh thyme, and cook for 5 more minutes to reduce the sauce.

6. Optionally, sprinkle shredded cheddar cheese over the top and cover until the cheese melts.

7. Garnish with chopped fresh parsley before serving.

Substitutions

• Ground beef — Ground turkey can replace ground beef for a leaner option.

• Fire-roasted tomatoes — Regular diced tomatoes can substitute for fire-roasted ones.

Variations

• Spicy — Add a diced jalapeño or red pepper flakes for a spicy kick.

• Greener — Stir in spinach or kale during the last few minutes of cooking for added color and nutrients.

Dietary Restrictions

• Dairy-free — Omit cheese or use a dairy-free alternative for a dairy-free version.

• Gluten-free — This skillet is naturally gluten-free.

Equipment

• Large skillet

• Wooden spatula

• Sharp knife

• Peeler

• Chopping board

• Measuring cups and spoons

• Cheese grater (if using cheese)

Storage and Reheating

• Store in an airtight container and refrigerate for up to 3 days.

• Reheat in a skillet over medium heat, adding broth if needed.

Pro Tips

• Microwave it — Microwave butternut squash for 2-3 minutes before peeling and cutting to soften the skin.

• Brown it —Brown the beef without moving it for a golden crust.

• Use herbs — Use fresh herbs for a brighter flavor profile.