round Beef, Zucchini & Butternut Skillet

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Skill Level: Easy
Effort Intensity: Moderate (simple techniques, mostly hands-off roasting)
Cleanup Intensity: Easy (One-pan!)

---

Ingredients

For the Roasted Vegetables & Beef:

• 1 tablespoon olive oil

• 1 pound butternut squash, peeled and cut into ¾-inch cubes (about 3 heaping cups)

• 1 teaspoon kosher salt, divided

• ½ teaspoon black pepper, divided

• 1 pound lean ground beef (90/10 or 93/7 works well)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 medium zucchini (about 1 lb), halved lengthwise and sliced into ½-inch half-moons

• 1 teaspoon dried Italian seasoning (or a mix of dried oregano and thyme)

For the Sauce:

• 1 (15 oz) can crushed tomatoes

• 2 tablespoons tomato paste

• ½ cup beef or vegetable broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika (optional, for depth)

For Finishing:

• ¼ cup freshly grated Parmesan cheese

• ¼ cup chopped fresh parsley or basil

• Red pepper flakes, for serving (optional)

Equipment

• Large oven-safe skillet (12-inch cast iron or stainless steel is ideal)

• Wooden spoon or spatula

• Measuring cups and spoons

• Cutting board & chef’s knife

---

Instructions

1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Heat the olive oil in your large oven-safe skillet over medium-high heat. Add the cubed butternut squash, spreading it into a single layer as much as possible. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Let the squash cook, undisturbed, for 3-4 minutes to get a slight sear on one side. Transfer the entire skillet to the preheated oven and roast for 15 minutes, or until the squash is tender and caramelized at the edges. Carefully remove the skillet from the oven (the handle will be very hot!) and set the squash aside on a plate.

2. Cook the Beef & Aromatics:
Using the same skillet (now back on the stove over medium heat), add the ground beef and onion. Cook, breaking up the beef with your spoon, until the beef is no longer pink and the onion is softened, about 6-8 minutes. If there is excess fat, you can drain off all but 1 tablespoon.

Add the minced garlic, dried Italian seasoning, and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Cook for 1 minute, until fragrant.

3. Build the Skillet:
Push the beef mixture to one side of the skillet. Add the sliced zucchini to the cleared space. Let the zucchini sauté for 2-3 minutes until it just begins to soften, then stir it into the beef mixture.

Stir in the tomato paste and smoked paprika (if using), coating everything evenly. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir well to combine, scraping up any browned bits from the bottom of the pan—that’s flavor!

4. Combine and Simmer:
Gently fold the roasted butternut squash back into the skillet, being careful not to mash it. Bring the mixture to a simmer. Reduce the heat to low and let it cook, uncovered, for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Serve:
Taste and adjust seasoning with more salt or pepper if needed. Remove from heat and sprinkle generously with grated Parmesan cheese and fresh herbs. Serve immediately directly from the skillet at the table.

---

Serving Suggestions & Notes

• How to Serve: This skillet is a complete meal on its own! For a heartier option, serve it over creamy polenta, mashed potatoes, couscous, or with a slice of crusty bread to soak up the sauce. A simple side salad with a bright vinaigrette balances the richness perfectly.

• Make it Your Own:

  • Vegetarian/Vegan: Substitute the ground beef with 2 cups of cooked brown lentils or a plant-based ground “meat.” Use vegetable broth and omit the Worcestershire (or use a vegan version) and Parmesan.

  • Spice it Up: Add a pinch of red pepper flakes with the dried herbs, or stir in a diced jalapeño with the onion.

  • Other Veggies: Bell peppers, mushrooms, or eggplant would be excellent additions. Add them with the zucchini.

• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat or in the microwave. The flavors often taste even better the next day.

---

Nutritional Information

Note: The following is an estimate per serving (based on 5 servings), calculated using popular nutrition software. Variations will occur based on specific ingredients and brands used.