by Anna Hanau
- 1 lb Ground Beef
- 1 medium Kabocha squash or 2 Delicata Squash, peeled and cut in 3/4″ cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Aleppo pepper
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper, or to taste
- 2 cups canned diced tomatoes
- 1/2 cup chicken broth, coconut milk or water
- Crumble ground beef into small pieces. In a large frying pan, saute over medium heat until mostly browned. Remove meat from pan and set aside. Strain off all but 1-2 tablespoons fat.
- Add chopped onions to same frying pan and saute until soft, 3-5 minutes. Add garlic and spices and saute until fragrant, 1-2 minutes more.
- Add squash, saute over medium heat until edges begin to brown.
- Add tomatoes with their liquid, and broth/coconut milk/water, stir to combine, reduce heat to low and simmer until squash is nearly cooked, 20-25 minutes.
- Add ground beef and continue to cook until squash is tender and flavors have melded, about 10 minutes more.
- Serve over brown rice or noodles.
If you’re in a hurry, follow these steps for shorter cooking time:
- Saute onions with spices until translucent, then add ground beef.
- In a separate pot, steam cubed squash over simmering water until tender, about 5-7 minutes (the smaller the cubes, the faster it will cook).
- Once beef has browned, add the squash, tomatoes and liquids; simmer to meld flavors, about 5-10 minutes. Squash cubes should be tender but not yet falling apart.