Sorry I couldn't think of a better/less weird-sounding name for this dish...but not all delicious dinners have to have a blog-worthy title for it to be flippin' amazing. Not to state the obvious, but there's a lot more you can do with ground beef aside from hamburger patties and contributing to taco night. Hence this recipe (which really just came into being through playing the all too common game of "what's left in the fridge"...but it ended up being too good not to share).
If you hadn't already gathered from my Sweet & Savory Apple Arugula Burgers, I think that apple + beef = fantastic combo. So why not throw some diced apple in the already awesome pairing of butternut squash and ground beef? Not to mention this took me a whole 10 minutes to make and was easy enough to get done with a glass of red wine - I mean water - in hand throughout. Eat up my friends!
- 1 tbsp coconut oil
- 24 oz butternut squash, diced (I used two Trader Joe's bags, you can really use however much squash you want)
- 1 lb ground beef
- 1 medium Granny Smith apple, diced
- 2 tsp thyme
- 1 tsp granulated garlic
- 1 tsp sea salt, plus more to taste
- In a large skillet, melt coconut oil on medium-high heat and add butternut squash. Sauté for about 10 minutes or until lightly browned and softened.
- Meanwhile, cook ground beef in a separate skillet until done (takes about 8 minutes on high heat).
- When the butternut squash is softened, add in the diced apple and ground beef (be sure to drain out the extra juices from the beef before adding in with the squash).
- Add the thyme, granulated garlic and salt to the skillet and sauté all together for another 5 minutes.