Costa Rican Butternut Squash Picadillo
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!
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 30 minutes
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.
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