This Butternut Squash Beefaroni is a simple and fantastic way to covertly bring healthy food to the dinner table. Kids and grown-ups alike will be completely dazzled!
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 561kcal
Author Sonia! The Healthy Foodie
Ingredients
12ozdry macaroni (or other short pasta of your choice)
Cook the pasta in plenty of salted boiling water, but cook them for 2 minutes less than recommended on the package. Drain and set aside.
While the pasta is cooking, combine the butternut squash, cauliflower florets and chicken broth in a medium saucepan and bring to the boil. Lower the heat, cover and simmer until the vegetables are really tender and slightly overcooked, about 8 to 10 minutes.
During that time, 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 fragrant, about 2 minutes.
Add the diced tomatoes, tomato paste, oregano, onion powder, garlic powder and sweet paprika, stir well and simmer for a few minutes.
Meanwhile, reduce the butternut squash and cauliflower a smooth puree with the help of a stick blender (alternately, you could also use a food processor or high-speed blender) and then add this to the meat and tomatoes and stir until well combined.
Stir in the cooked pasta and remove from heat. Top with the grated cheese and then bake in the oven for about 20 minutes, or until the cheese is melted and golden and the sauce starts to bubble on the sides.
Allow to rest for a few minutes then garnish with a handful of chopped herbs if desired and serve.
Notes
*Make sure that you give the meat ample time to brown and crisp up; this will add tons of flavor and texture to the finished product.