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
-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
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.
Step 9: Add shredded cheese and allow to melt.
Step 10: Remove skillet from heat. Add toppings and serve family style, using sweet potato rounds as “chips.”