lunch

Picadillo-Style Ground Beef and Butternut Squash Skillet with Cilantro and Lime

Name: Picadillo-Style Ground Beef and Butternut Squash Skillet with Cilantro and Lime
Ingredients: 161.6 g 100% Grass Fed Ground Beef 85% Lean 15% Fat; 227.6 g Butternut Squash, cubed; 36.4 g American White Jasmine Rice (uncooked); 109.2 g Fresh Cilantro Salsa (store-bought tomato base); 36.4 g Scallions, chopped; 9.1 g Garlic, minced; 13.6 g Extra Virgin Olive Oil (for sautéing)

Nutrition

666

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

100% Grass Fed Ground Beef 85% Lean 15% Fat161.6 g

Butternut Squash, cubed227.6 g

American White Jasmine Rice (uncooked)36.4 g

Fresh Cilantro Salsa (store-bought tomato base)109.2 g

Scallions, chopped36.4 g

Garlic, minced9.1 g

Extra Virgin Olive Oil (for sautéing)13.6 g

Instructions

Rinse 40g of jasmine rice until water runs clear. Cook in 80ml water until fluffy, about 18 minutes.

Heat a large skillet over medium-high heat. Add 10g of olive oil and sauté the cubed butternut squash until tender and slightly caramelized on the edges, about 8-10 minutes. Remove and set aside.

Add the remaining 5g of olive oil to the same skillet. Add the ground beef and cook, breaking it up with a wooden spoon, until deeply browned and fragrant.

Stir in the minced garlic and scallions, cooking for 1 minute until aromatic.

Pour in the cilantro salsa and return the squash to the pan. Simmer for 3-5 minutes, allowing the flavors to marry and the sauce to thicken into a glossy coating.

Serve the beef and squash mixture over the bed of jasmine rice. Garnish with a fresh handful of cilantro and a squeeze of lime juice for brightness.