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This ground beef and butternut squash skillet is a quick and easy fall and winter dinner and it’s great for meal prep! Italian seasoned ground beef, shallots, garlic, and seasonal butternut squash all cook together in one pan and are topped with gooey mozzarella cheese. Serve it with a side of rice or pasta for a simple, but flavorful weeknight meal!
This was one of those meals that just happened by chance. I was looking in the fridge and pantry to see what I could throw together for dinner without having to go to the grocery store, we’ve all been there. I love how quickly this ground beef and butternut squash skillet comes together and how much flavor you get from just a handful of simple ingredients!
The shallots, garlic, Italian seasoning, and mozzarella cheese give it an Italian flavor profile, and I love the hint of sweetness from the butternut squash mixed in with all the savory flavors. It’s ready in about 30 minutes and if you meal prep this is a great option! I like to serve it with rice or pasta for extra carbs, but a salad like this apple and kale salad or Caesar salad work well for a side dish that’s lower in carbs.
Ground beef – I recommend using lean ground beef so you don’t have to drain any grease from the pan. You can substitute with ground turkey or ground chicken.
Dried Spices – Italian seasoning, smoked paprika, and red pepper flakes add an herbed, smoky, mild spicy flavor to the dish. Italian seasoning is a blend of dried herbs, including oregano, rosemary, basil, thyme, and marjoram. Omit red pepper flakes if you don’t want any spicy flavor.
Butternut squash – Look for a butternut squash with a long neck. The neck of the butternut squash has the most usable flesh and is easier to peel and cut into evenly sized cubes. You can use pre-cut and peeled butternut squash, but you may need to cut them into smaller cubes if they are large or unevenly cut.
Garlic – Fresh garlic is best for this recipe since there aren’t many ingredients. Fresh garlic has a fresher and stronger flavor compared to jarred garlic. I like to grate garlic with a microplane zester so it melts in with the other ingredients.
Shallot – Shallots have a milder onion flavor and softer texture compared to yellow onion. You can substitute with yellow onion.
Beef broth – Low sodium beef broth is best so the dish isn’t too salty. You only need a small amount to help the butternut squash cook and create a little bit of sauce. You can substitute with chicken broth or vegetable broth if needed.
Balsamic vinegar – A splash of balsamic vinegar brightens up all the flavors. Add it at the end so the flavor doesn’t cook out.
Cheese – Add the mozzarella cheese after the ground beef and butternut squash finish cooking. The gooey melted cheese on top ties everything together. Smoked mozzarella cheese is also delicious if you want a slightly smoky flavor.
How to Make Butternut Squash with Ground Beef
This is a quick summary of how to make this recipe. You’ll find the full step-by-step instructions in the recipe card below.
Step 1: Cook and crumble the ground beef with the Italian seasoning then remove it onto a plate.
Step 2: Add the butternut squash to the same pan and let it cook with the shallot and garlic for several minutes.
Step 3: Pour in the broth and ground beef and continue to cook until the squash is tender.
Step 4: Stir in the balsamic vinegar and top with mozzarella cheese. Cover the skillet with a lid and let the cheese melt.
Tip for Making Ground Beef & Butternut Squash
Below are my top tips to help you successfully make this ground beef butternut squash recipe.
- Cut the butternut squash into small equal sized cubes. 1/2 inch cubes of butternut squash will cook in a skillet on the stove in about 12-14 minutes. The cubes should be similar size so they cook evenly.
- Don’t cook the butternut squash on too high of heat. I recommend cooking it on medium heat. Anything higher and you risk it burning on the outside before it’s tender.
- Using a good quality non-stick skillet will help keep the squash from sticking to the bottom of the pan. You’ll still need to use olive oil, but likely not as much compared to a cast iron or stainless steel pan.
- Topping ideas. Fresh herbs are a great way to brighten up the flavors. Try chopped parsley, rosemary or thyme leaves.
- Extra cheesy. For extra cheesiness, add dollops of creamy ricotta when you sprinkle on the mozzarella cheese.
Storage and Reheating
Storage – Leftover ground beef and butternut squash will keep for 4-5 days in an airtight container in the refrigerator.
Reheating – Reheat the leftovers in the microwave for 60 seconds or until warmed through. You can also reheat them in a skillet on the stove over medium-low heat until hot. Add a splash of broth if it looks dry and extra cheese if you want to freshen it up.
Can You Freeze Ground Beef and Butternut Squash?
Yes. This is a great freezer meal! Cool completely before transferring to a freezer safe container or freezer bag. Store in the freezer for 2 months. Defrost in the refrigerator overnight before reheating.
More Fall Dinner Recipes
Below are a few of my favorite fall dinners that are easy to make, use seasonal ingredients, and are full of fall flavor!
Ground Beef and Butternut Squash Recipe
Equipment
- 12 inch non-stick skillet
Ingredients
- 2 tablespoons olive oil divided
- 1 pound lean ground beef
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes optional
- 3/4 teaspoon fine kosher salt or to taste
- Black pepper to taste
- 3 cups cubed butternut squash cut into 1/2 inch cubes
- 1/2 cup finely diced shallot
- 2 cloves garlic grated or minced
- 3/4 cup beef broth
- 1 tablespoon balsamic vinegar
- 1 cup shredded mozzarella cheese
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add in the ground beef and crumble it. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes. Continue to cook and crumble until cooked through. Remove the ground beef onto a plate.
- Add the remaining tablespoon of oil to the skillet and turn the heat down to medium. Add in the butternut squash and shallot. Cook for 3-4 minutes and then add in the garlic, cooking for another minute.
- Add the ground beef back into the skillet and pour in the beef broth. Stir everything together and simmer for 8-10 minutes or until the squash is tender. Stir occasionally.
- Pour in the balsamic vinegar and stir together. Top with the shredded mozzarella and cover the skillet with a lid or loosely with a piece of foil. Cook for another minute or until the cheese is melted. Garnish with chopped parsley if desired and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
