How to Make Beefy Butternut Squash Pasta
- cook TIME 18 mins
- prep TIME 12 mins
- total TIME 30 mins
Ingredients (20)
- 8 oz 85% lean ground beef
- 12 oz cooked spaghetti from 6 oz uncooked
- 10 oz butternut squash cubed
- 4 oz carrots cut into quarter slices
- 2 oz onions diced
- 2 oz cheddar cheese shredded
- 1/2 tbsp Italian seasoning
- 1 tbsp garlic minced
- 2 tbsp olive oil divided
- 1 tbsp Hunt's tomato paste
- 3/4 cup homemade tomato sauce
- 1/2 cup unsalted chicken broth
- 1 tsp all-purpose flour
- 2 tbsp parsley finely chopped, divided
- 1 tsp thyme
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1 tsp paprika divided
- 1/2 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
Prep:
Bring a pot of water to a boil, then add the spaghetti. Cook until al dente according to the packaging instructions. Rinse the spaghetti under running water to prevent clumping.
Cut off 1/4 inch from the bottom and 1/4 inch from the top part of the squash. Use a peeler to peel away the skin. Slice the squash in half, lengthwise, then use a metal spoon to scrape off the seeds and the stringy pulp. Cut each half of the squash into bite-sized cubes.
Trim the carrot tops and roots. Peel and discard the skin. Cut each carrot in half crosswise, then slice these halves across their length. Lay the carrot halves flat side down and slice them vertically in half again. Make vertical cuts from the top to the bottom to further cut the halves into quarter slices.
Halve the onion lengthwise and peel the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so that the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally again leaving 1/8 inch at the end to keep the root intact. Chop the onion into small, even cubes. Discard the root.
Finely mince the garlic.
Finely chop the parsley.
Cook:
Season and bake the vegetables: On a large baking tray lined with parchment paper, add 10 oz cubed butternut squash, 4 oz carrots, 1 tbsp olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1 tbsp chopped parsley. Gently rub the seasonings onto the vegetables. Preheat the oven to 450 °F, then roast the vegetables for 12 minutes.
Sauté the garlic and onion: Place a frying pan over medium heat. Add 1 tbsp olive oil, 1 tbsp minced garlic, 2 oz diced onion, and 1 tsp thyme. Stir-fry for 1 minute or until the garlic is fragrant and the onion is slightly translucent.
Cook the ground beef: In the same pan, add 8 oz 85% lean ground beef and 1 tbsp of Hunt's tomato paste. Stir to cook for 2 minutes.
Combine the rest of the seasonings: To the beef, add 1 tsp all-purpose flour, 1/2 tbsp Italian seasoning, 1 tsp Cajun seasoning, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper. Cook for another 30 seconds.
Incorporate the tomato sauce and the broth: Add 3/4 cup homemade tomato sauce and 1/2 cup unsalted chicken broth to the pan. Stir occasionally. Bring the mixture to a boil, then add the roasted butternut squash and carrot.
Combine the spaghetti: Gently stir in 12 oz cooked spaghetti and let it simmer for 2 more minutes. Remove from heat.
Garnish and serve: Transfer your desired portion onto a serving plate. Sprinkle 2 oz shredded cheddar cheese and 1 tbsp chopped parsley on top. Enjoy!
