Name: Ground Beef Skillet with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz 98% lean ground beef; 1 cup cubed butternut squash; 1 cup sliced zucchini; 0.5 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

Nutrition

Per serving

494 calories

Protein: 55g; 43% of calories
Carbs: 24g; 19% of calories
Fat: 21g; 38% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F.
Toss the cubed butternut squash with 0.5 tbsp of extra virgin olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the squash for 20 minutes until it is tender and the edges are caramelized.
While the squash is roasting, heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it apart with a spatula until it is browned and cooked through.
Season the beef with the remaining sea salt, black pepper, garlic powder, and dried oregano.
Add the sliced zucchini and cherry tomatoes to the skillet, sautéing for about 5 minutes until the zucchini is tender-crisp and the tomatoes begin to blister.
Gently fold the roasted butternut squash into the skillet and serve immediately.

Nutrition

Ingredients

Instructions

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