Ground Beef with Kabocha and Tomato

by Anna Hanau
Serves 4-6

  • 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
  1. 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.
  2. 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.
  3. Add squash, saute over medium heat until edges begin to brown.
  4. 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.
  5. Add ground beef and continue to cook until squash is tender and flavors have melded, about 10 minutes more.
  6. Serve over brown rice or noodles.

If you’re in a hurry, follow these steps for shorter cooking time:

  1. Saute onions with spices until translucent, then add ground beef.
  2. 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).
  3. 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.

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