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Ground Beef and Butternut Squash Skillet with Sage

Ground beef and butternut squash skillet with sage cooks in one pan for a hearty dinner with tender squash, browned beef, and fragrant fresh sage. Beef broth simmers with the squash before the beef is returned to the skillet.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion small, diced
  • 1.5 lb butternut squash peeled, seeded, and cut into 1/2-inch cubes
  • 1 tbsp fresh sage chopped
  • 2 cloves garlic minced
  • 0.5 cup beef broth low-sodium

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat a 12-inch skillet over medium-high heat, add the ground beef, 1/2 teaspoon of the salt, and the black pepper, and cook for 6–8 minutes, breaking it up, until browned and it reaches 160°F.
  2. Transfer the beef to a plate and drain excess fat from the skillet.
  3. Reduce the heat to medium, add the olive oil and onion, and cook for 3–4 minutes, stirring occasionally, until softened.
  4. Stir in the squash, sage, garlic, and remaining 1/4 teaspoon salt, and cook for 1 minute, until fragrant.
  5. Pour in the beef broth, cover the skillet, and simmer over medium-low heat for 12–16 minutes, until the squash is fork-tender.
  6. Return the beef and any accumulated juices to the skillet, stir, and cook uncovered for 2–3 minutes, until heated through.

Notes

Cut the squash into even 1/2-inch cubes so it cooks evenly. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a leaner option, use 90% lean ground beef.