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.
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
- Heat olive oil in a large skillet and cook diced onion until translucent. Add garlic and cook for another minute.
- 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.
- Stir in butternut squash, fire-roasted diced tomatoes, and chicken broth. Bring to a simmer.
- Cover and cook for 15-20 minutes, or until the squash is tender. Resist stirring too often.
- Uncover, add fresh thyme, and cook for 5 more minutes to reduce the sauce.
- Optionally, sprinkle shredded cheddar cheese over the top and cover until the cheese melts.
- 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.
