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.
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Recommended cookbook: "The Easy 5-Ingredient Healthy Cookbook"
The Easy 5-Ingredient Healthy Cookbook
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.
Hearty Ground Beef Butternut Squash Recipe Skillet for Thanksgiving
Celebrate Thanksgiving with this ground beef butternut squash skillet. A perfect blend of savory beef and sweet squash, it's a must see!
Equipment
- Large skillet
- Wooden spatula
- Sharp knife
- Peeler
- Chopping board
- Measuring cups and spoons
- Cheese grater if using cheese
Ingredients
- 1 lb Ground beef lean
- 1 medium Butternut squash peeled and cubed
- 1 large Yellow onion diced
- 3 Garlic cloves minced
- 1 can Fire-roasted diced tomatoes 14.5 oz
- 1 cup Chicken broth
- 1 teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Smoked paprika
- 1 teaspoon Fresh thyme chopped
- Salt and pepper to taste
- 2 tablespoon Olive oil
- ½ cup Shredded cheddar cheese optional
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Brown the ground beef, breaking it apart with a spatula. Season with salt, pepper, chili powder, cumin, and smoked paprika.
- Once the beef is fully cooked, stir in the butternut squash, fire-roasted diced tomatoes, and chicken broth. Bring the mixture to a simmer.
- Cover the skillet and let it cook for about 15-20 minutes, or until the butternut squash is tender.
- Uncover and sprinkle with fresh thyme, then let it cook for an additional 5 minutes to reduce the sauce slightly.
- If using, sprinkle shredded cheddar cheese over the top and cover for a minute or two until the cheese melts.
- Garnish with chopped fresh parsley before serving.
Notes
- Butternut squash prep — Peeling and cubing butternut squash can be a bit of a task. To make it easier, microwave the whole squash for 2-3 minutes to soften the skin before peeling and cutting.
- Browning the beef — When searing the meat, resist the urge to move it around. Letting it sit untouched ensures a beautiful, golden-brown crust and locks in the flavors.
- Herbs — Fresh herbs can make a world of difference. If you have them on hand, use them. They add a brightness that dried herbs just can't match.
Nutrition
Nutrition Facts
Hearty Ground Beef Butternut Squash Recipe Skillet for Thanksgiving
Amount per Serving
Calories
485
% Daily Value*
Fat
29
g
45
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
12
g
Cholesterol
96
mg
32
%
Sodium
635
mg
28
%
Potassium
1076
mg
31
%
Carbohydrates
32
g
11
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
27
g
54
%
Vitamin A
20800
IU
416
%
Vitamin C
46
mg
56
%
Calcium
265
mg
27
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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