Beefy Butternut Squash Pasta

Active Time: 15 MinsTotal Time35 Mins
Yield: Serves 4

Tender chunks of butternut squash, toothsome greens, and hearty ground beef make this pasta dinner so flavorful and filling. This one-pan recipe comes together in about 30 minutes and makes enough for leftovers the next day. Add more chicken broth and reheat in a skillet (not the microwave), or the pasta will become chewy.


  • 1 tablespoon olive oil
  • 1 pound ground sirloin
  • 1medium-size yellow onion, chopped (about 1 1/2 cups)
  • 2garlic cloves, finely chopped (about 2 tsp.)
  • 1 teaspoon chili powder
  • 1 tablespoon all-purpose flour
  • 3 cups lower-sodium chicken broth
  • 12 ounces peeled, cubed butternut squash (about 2 1/2 cups)
  • 8 ounces uncooked large shell pasta
  • 2 tablespoons kosher salt
  • 1/8 teaspoon black pepper
  • 3 cups chopped, stemmed collard greens
  • 3 ounces Parmesan cheese, grated (about 3/4 cup)

How to Make It

Step 1

Heat oil in a large skillet over high. Add beef, and cook, stirring often, until browned, about 8 minutes. Add onion, garlic, and chili powder, and cook until onion is just softened, about 3 minutes.

Step 2

Stir in flour; cook, stirring often, 1 minute. Stir in broth, squash, pasta, salt, and pepper. Bring to a boil over high; reduce heat to medium-low. Cover, and cook until pasta is al dente, about 8 minutes. Remove from heat.

Step 3

Stir in collards. Cover, and let stand until collards have wilted, about 10 minutes. Uncover, and stir in Parmesan.

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