RECIPE: Beef and Butternut Squash Skillet

I am literally making it through winter one scoop of sour cream at a time.

I just want to crawl up in a ball on the couch, covered in like six different warm blankets and devour anything and everything that you can put sour cream onto.

So here’s a recipe that’s guaranteed to warm your bones on any given winter day.

BEEF AND BUTTERNUT SQUASH SKILLET

Serves 2-3 people

Ingredients:

-1 lb. ground beef

-1 butternut squash, peeled and diced

-2 large sweet potatoes, thinly sliced

-1 yellow onion, sliced

-3 cloves garlic, minced

-28 oz. whole peeled tomatoes

-6 oz. tomato paste

-1 bunch green onions, chopped

-1 jalepeno, sliced

-1 lime, cut into wedges

-1 avocado, sliced

-1/2 cup shredded Mexican cheese

-1/2 cup sour cream

-1 tbsp. butter

-3 tbsp. olive oil

-salt and pepper to taste

Directions:

Step 1: Preheat oven to 400 degrees.

Step 2: Slice your sweet potatoes into thin rounds, approximately 1/8″ thick.

Add slices to a medium mixing bowl and toss them in olive oil, salt and pepper.

Step 3: Arrange the sweet potato slices in a single layer on a baking sheet. It’s OK if some slices overlap, they just won’t get as crispy. Bake for 30 minutes.

Step 4: At the same time, peel and dice the butternut squash. Place in a baking dish and bake for 30 minutes.

Step 5: Prep your other ingredients.

Slice yellow onion, mince garlic, chop green onions, slice jalepeno, cut lime into wedges and slice avocado.

Step 6: In a medium skillet, heat butter on medium-high heat.

Once hot, add garlic and onions and cook (constantly stirring) until fragrant – about 1 minute.

Step 7: Add ground beef, salt and pepper to the skillet. Use a spatula to scramble the meat. Cook for about 5-10 minutes, stirring occasionally.

Step 8: Add cooked butternut squash to the skillet, as well as whole peeled tomatoes and tomato paste. Stir well and continue to cook on medium-high heat for 5-10 minutes.