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Fall Skillet (Kale, Butternut Squash, and Ground Beef)

Updated: Nov 12, 2020

This dish is cozy, quick, healthy, and is as easy to clean up as it is to make. This fall skillet is one of my favorites any time of year but especially in the fall.





Ingredients

½ lb Ground Beef (You can switch this out for another protein of a vegan option too!)

Diced Butternut Squash


Seeds from Squash

1 small to medium onion diced

1 bunch of Kale about 4 cups

Butter or Olive Oil

Suggested Spices:

Cumin

Salt and Pepper

3 cloves Garlic

Red Pepper Flakes

Coconut Aminos

Cinnamon

Chili Powder


Prep:

Preheat the over to 425


Peel the butternut squash. Separate the pulp with a spoon. Dice the rest of the butternut squash, set aside. Put the seeds on a cookie sheet and drizzle with olive oil and paprika and put in the oven for about 15 minutes.



Add about a tablespoon of butter to a large skillet. When the butter is melted add your diced onion and sauté until translucent. (about 5 minutes) Add your ground beef. When the beef is browned add the butternut squash and spices to taste. Stir and cook through then add kale.

This is dish is cozy, quick, healthy, and is as easy to clean up as it is to make. This Fall Skillet is one of my favorites any time of year but especially in the fall. Here’s what you need

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