2 lbs. ground beef
2 cups grated butternut squash (less or more is both ok! I had some leftover grated squash)
1 large onion, chopped
3-5 cloves of garlic, minced
1 sweet bell pepper, chopped
2 cups diced tomatoes (or 1 14 oz. can of diced tomatoes)
1 pint cherry tomatoes, roughly chopped (optional but cute!)
2 TBL chili powder
1 TBL cumin
1 TSP salt
1 TBL cocoa powder
your fat/oil of choice (I used bacon fat)
1. Heat a soup pot or saucepan over medium heat. Add fat/oil, garlic, onions, and bell pepper. Saute for about five minutes until onions are translucent. Add the chili powder, cumin, salt, and cocoa powder and stir to blend.
2. Add the ground beef cook until there is no more pink. Add the diced tomatoes and the cherry tomatoes (if using). Reduce heat and cook for 10 minutes. If the tomatoes are not very juicy add enough water to just cover the contents of your pan.
3. Add the butternut squash and cook an additional 10 minutes.
I served this over roasted broccoli and sauteed zucchini and carrots and it was fabulous. Serving over cauliflower would be nice also. If you don’t want to grate your squash you can dice it, and put it in when you put in the tomatoes.
Pro Tip: Don’t dice your squash! It is so simple and fast to use the food processor to grate it!