Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

Main Ingredients

• 1 lb (450 g) lean ground beef (85–90% lean)
• 4 cups butternut squash, peeled and cut into ¾-inch cubes
• 5 cups fresh spinach
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil (divided)
• 2 tbsp chopped fresh parsley (for garnish)

Seasonings

• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp crushed red pepper flakes (optional)

Optional Additions

• ¼ cup grated Parmesan cheese
• 1 tbsp balsamic glaze for drizzling
• 1 tsp fresh thyme leaves

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Instructions

Step 1: Roast the Butternut Squash

1. Preheat the oven to 425°F (220°C).
2. Toss the butternut squash with:
   • 1 tablespoon olive oil
   • ½ teaspoon salt
   • ¼ teaspoon black pepper
3. Spread in a single layer on a baking sheet.
4. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.

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Step 2: Cook the Ground Beef

1. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook for 6–8 minutes, breaking it into crumbles.
3. Drain excess fat if necessary.

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Step 3: Add Aromatics

1. Stir in the diced onion and cook for 3–4 minutes.
2. Add the garlic and cook for 30 seconds, until fragrant.

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Step 4: Season

Add:

• Smoked paprika
• Italian seasoning
• Cumin
• Garlic powder
• Remaining salt
• Remaining pepper
• Red pepper flakes (if using)

Mix well.

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Step 5: Add Spinach

Add the spinach a handful at a time, stirring until wilted, about 2–3 minutes.

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Step 6: Combine

Fold the roasted butternut squash into the beef and spinach mixture.

Cook for 2–3 minutes to heat through.

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Step 7: Garnish

Sprinkle with:

• Fresh parsley
• Parmesan cheese (optional)
• Fresh thyme (optional)

Serve immediately.

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Nutrition (Approximate Per Serving)

Nutrition values are estimates and will vary depending on the exact ingredients used.

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Nut Information

Nut Status: Nut-free as written.

This recipe does not contain:

• Peanuts
• Tree nuts (almonds, walnuts, pecans, cashews, pistachios, hazelnuts, macadamias, etc.)

Allergy Notes

• Check labels on seasonings, grated Parmesan, and any packaged ingredients if cooking for someone with severe food allergies, as manufacturing practices can vary.
• Use certified allergen-free products if cross-contact is a concern.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheating: Warm in a skillet over medium heat with a splash of water or broth, or microwave until heated through.

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Variations

• Replace ground beef with ground turkey, chicken, pork, or plant-based crumbles.
• Add mushrooms, kale, Brussels sprouts, or bell peppers.
• Stir in cooked quinoa or brown rice for a heartier meal.
• Sprinkle with crumbled feta or goat cheese for a tangy finish.
• Add toasted pumpkin seeds for crunch (avoid if serving someone with seed allergies).

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Frequently Asked Questions (Q&A)

Q: Can I use frozen butternut squash?
A: Yes. Roast it directly from frozen, adding about 5–10 extra minutes to the cooking time.

Q: Can I make this ahead of time?
A: Yes. Roast the squash and cook the beef mixture up to 2 days in advance, then combine and reheat before serving.

Q: How do I keep the squash from becoming mushy?
A: Roast it at a high temperature (425°F/220°C), spread the cubes in a single layer, and avoid overcrowding the pan.

Q: Can I use another leafy green?
A: Absolutely. Kale, Swiss chard, or collard greens are excellent substitutes. Tougher greens may need a few extra minutes of cooking.

Q: Is this recipe gluten-free?
A: Yes, if all packaged ingredients and seasonings are certified gluten-free.

Q: Can I make it dairy-free?
A: Yes. Simply omit the Parmesan cheese or use a dairy-free alternative.

Q: Can I add more protein?
A: You can add cooked white beans, black beans, or chickpeas, or top each serving with a fried or poached egg.

Q: What side dishes pair well with this meal?
A: Serve it with crusty bread, cauliflower rice, quinoa, mashed potatoes, or a crisp green salad.

Q: Can I use sweet potatoes instead of butternut squash?
A: Yes. Sweet potatoes roast similarly and provide a comparable sweetness and texture.

Q: Is this recipe suitable for meal prep?
A: Yes. It stores and reheats well, making it a great option for lunches or quick weeknight dinners.