When I’m in the mood for a hearty meal filled with crispy veggies, I always reach for my handy dandy skillet and start tossing ingredients together until I come up with something palatable. Today, we’re incorporating some of my favorite fall vegetables and making a roasted squash and beef skillet!
I have a love/hate relationship with butternut squash. I cannot stand peeling it and chopping it up, but it tastes so good that I’ve convinced myself the work is worth it. It’s especially worth it when you’re getting it crispy in the oven with fresh rosemary. Gather a group of your closest friends or family and check out the recipe below to make your own delicious brunch spread!
I recommend serving this hearty dish on its own or with a side of fresh veggies or salad!
Roasted Butternut Squash, Potato, and Ground Beef Skillet
Equipment
- Cast Iron Skillet
- Oven
- Cutting Board
- Chef Cutting Knife
Ingredients
- 1 lb Ground beef
- 1 small Butternut squash (seeded, outer skin removed)
- 3 large Carrots (peeled & diced)
- 4-6 Yukon gold potatoes (diced)
- 4 cloves Garlic (minced)
- 1/2 small White or yellow onion (diced)
- 4-5 sprigs Fresh rosemary (whole or chopped)
- Olive oil (for cooking)
- Salt & pepper (to taste)
- Cumin (optional)
- Smoked paprika (optional)
Instructions
- Wash squash, carrots, and potatoes well. Peel them.
- Preheat your oven to 425°F and line a baking sheet with foil or parchment paper.
- Chop potatoes and squash into bite-sized cubes, and dice the carrots. Set the diced carrots aside.
- Place the potato and squash pieces onto the lined baking sheet and drizzle generously with olive oil. Season with salt and pepper and add 3 rosemary sprigs throughout.
- Once the oven reaches 425°F, place the baking sheet inside and cook for 35-40 mins, flipping the vegetables halfway.
- While the vegetables are roasting, mince the garlic and finely chop your onions.
- Heat a generous amount of olive oil up on the cast iron skillet and fry the minced garlic and onion for about 3 mins or until they turn golden brown.
- Add the diced carrots to the skillet, and fry for another 5 mins or until they look like they've been cooked through.
- Add ground beef to the pan and season with cumin, smoked paprika, salt and pepper. Start breaking it up into beef crumbles as it cooks.
- Once the potatoes and squash are cooked, add them into the skillet and incorporate with the rest of the ingredients.
- Place the skillet into the oven and broil for 1-2 mins or until everything becomes crispy at the top. Make sure to keep a close eye on the food as it broils so it doesn't burn.
- Adjust seasonings as needed and serve with your favorite side salad.
