This Costa Rican Butternut Squash Picadillo is exploding with all kinds of exotic and bold flavors and filled with nothing but wholesome ingredients! A healthy gustatory experience you won’t soon forget!

This Costa Rican Butternut Squash Picadillo is exploding with all kinds of exotic and bold flavors and filled with nothing but wholesome ingredients! A healthy gustatory experience you won't soon forget!

In case you’re not familiar, Picadillo is a kind of hash that’s commonly served in many Latin American countries. It is generally made with ground beef, tomatoes or tomato sauce and a bunch of other wholesome ingredients that vary depending on the region where it’s being served. 

Like most Latin American dishes, this one is bursting with all kinds of bold and complex flavors, cleverly marrying sweet, salty and tangy aromas with absolute perfection! 

While you may find that olives and raisins make for a strange association, I can guarantee you that they work perfectly well together and will make your taste buds sing the most beautiful exotic songs! 

The best part is, like most hashes, this creamy, comforting and unpretentious dish comes together super easily, and reheats super well, too! 

Costa Rican Butternut Squash Picadillo in the making - process shot

Start by melting a few tablespoons of ghee (or use your preferred cooking fat) in a large saute pan set over medium-high heat. Once hot, add the ground beef, salt and pepper and cook, stirring from time to time, until the meat is really crispy and nicely browned — about 7 to 8 minutes.

When the meat is cooked to your liking, throw in the chopped onion and garlic and cook until slightly softened and fragrant, about 2 minutes.

Costa Rican Butternut Squash Picadillo in the making - process shot

Now add the diced butternut squash and red bell pepper, stir well and continue cooking for about a minute.

Costa Rican Butternut Squash Picadillo in the making - process shot

Next, throw in the diced tomatoes, water, sliced green olives, raisins, apple cider vinegar and spices and stir well…

Costa Rican Butternut Squash Picadillo in the making - process shot

Bring this to a slow simmer, cover the pan loosely and simmer for about 8 to 10 minutes, or until the butternut squash is tender and the liquid has practically completely evaporated.

Costa Rican Butternut Squash Picadillo in the making - process shot

At that point, you’ll want to remove the pan from the heat source and let your picadillo rest uncovered for about 5 minutes.

This will allow the remaining liquid to settle and the mixture will become thicker, more homogeneous.  

Costa Rican Butternut Squash Picadillo in the making - process shot

All that’s left to do now is stir in a generous handful of chopped cilantro

This Costa Rican Butternut Squash Picadillo is exploding with all kinds of exotic and bold flavors and filled with nothing but wholesome ingredients! A healthy gustatory experience you won't soon forget!

…and serve without further delay, with a side of steamed rice, cooked quinoa or even tortillas! 

Oh, and say you wanted to kick things up a little notch? Well, this picadillo is particularly fantastic served with a handful of warm tostones! 

Just sayin… 

This Costa Rican Butternut Squash Picadillo is exploding with all kinds of exotic and bold flavors and filled with nothing but wholesome ingredients! A healthy gustatory experience you won't soon forget!
This Costa Rican Butternut Squash Picadillo is exploding with all kinds of exotic and bold flavors and filled with nothing but wholesome ingredients! A healthy gustatory experience you won't soon forget!
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Costa Rican Butternut Squash Picadillo

Prep Time: 10 minutes
Cook Time: 20 minutes
Resting time: 5 minutes
Total Time: 30 minutes
This Costa Rican Butternut Squash Picadillo is exploding with all kinds of exotic and bold flavors and filled with nothing but wholesome ingredients! A healthy gustatory experience you won’t soon forget!
Servings: 6

Ingredients

Instructions

  • Melt some ghee (or use your preferred cooking fat) in a large saute pan set over medium-high heat. Once hot, add the ground beef, salt and pepper and cook, stirring from time to time, until the meat is really crispy and nicely browned — about 7 to 8 minutes.*
  • When the meat is cooked to your liking, throw in the chopped onion and garlic and cook until slightly softened and fragrant, about 2 minutes.
  • Add the diced butternut squash and red bell pepper, stir well and continue cooking for about a minute.
  • Add the rest of the ingredients except for chopped cilantro, stir well, bring to a slow simmer, cover loosely and simmer for about 8 to 10 minutes, or until the butternut squash is tender and the liquid has practically completely evaporated.
  • Remove the pan from the heat source and let rest uncovered for about 5 minutes, then stir in the chopped cilantro and serve with a side of steamed rice.

Nutrition

Calories: 358kcal, Carbohydrates: 27g, Protein: 35g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 100mg, Sodium: 690mg, Potassium: 1264mg, Fiber: 5g, Sugar: 6g, Vitamin A: 8985IU, Vitamin C: 56.7mg, Calcium: 146mg, Iron: 7.5mg
Course: Main Course
Cuisine: Costa Rican
Author: Sonia! The Healthy Foodie

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