NUTRITION

SERVINGS

INGREDIENTS

2 cups cubed pumpkin

8 oz 93% lean ground beef

1.5 tsp extra virgin olive oil

0.5 cup diced yellow onion

2 cloves minced garlic

1 tbsp tomato paste

0.5 cup low-sodium beef broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed pumpkin with 0.5 teaspoons of olive oil and a pinch of salt, then spread in a single layer on the baking sheet.

• 3

  Roast the pumpkin for 20-25 minutes until tender and the edges are slightly browned and caramelized.

• 4

  While the pumpkin roasts, heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat.

• 5

  Add the diced onion and sauté for 4-5 minutes until translucent, then stir in the minced garlic and cook for another minute.

• 6

  Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

• 7

  Stir in the tomato paste, dried thyme, sea salt, and black pepper, cooking for 2 minutes to deepen the flavor.

• 8

  Pour in the beef broth and bring to a gentle simmer, allowing the liquid to reduce by half to create a light sauce.

• 9

  Gently fold the roasted pumpkin into the beef mixture or serve the mince directly over the pumpkin cubes.

• 10

  Garnish with fresh chopped parsley before serving hot.