Butternut Squash Beefaroni
Ingredients
The pasta
The vegetables
-
4
cups
butternut squash, cut into 1" cubes
-
2
cups
cauliflower florets
The broth
The meat
The aromatics
-
1
small
onion, chopped
-
2
cloves
garlic, minced
The seasonings
-
½
tsp
salt
-
½
tsp
ground black pepper
-
1
28 oz can
diced tomatoes
-
2
tbsp
tomato paste
-
1
tbsp
dried oregano
-
½
tsp
onion powder
-
½
tsp
garlic powder
-
½
tsp
sweet paprika
The fat
The cheese
-
1
cup
grated cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Cook the pasta in salted boiling water for 2 minutes less than the package instructions, then drain and set aside.
- In a medium saucepan, combine butternut squash, cauliflower, and chicken broth; bring to a boil, then simmer covered until tender, about 8 to 10 minutes.
- In a large sauté pan, melt ghee over medium-high heat, add ground beef, salt, and pepper; cook until crispy and browned, about 7 to 8 minutes.
- Add chopped onion and garlic to the meat; cook until fragrant, about 2 minutes.
- Stir in diced tomatoes, tomato paste, oregano, onion powder, garlic powder, and sweet paprika; simmer for a few minutes.
- Puree the butternut squash and cauliflower mixture until smooth, then add to the meat and tomato mixture; stir to combine.
- Add the cooked pasta and mix well, then remove from heat.
- Top with grated cheddar cheese and bake for about 20 minutes, until the cheese is melted and golden.
- Let rest for a few minutes, garnish with chopped herbs if desired, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
561
Total fat
15g
Total carbohydrates
65g
Total protein
40g
Sodium
606mg
Cholesterol
96mg
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