Lunch · Mexican · 15 min
Picadillo-Style Ground Beef and Butternut Squash Skillet with Cilantro and Lime
- Calories
- 675
- Protein
- 32g
- Carbs
- 70g
- Fat
- 30g
Ingredients
- 140.6 g 85% lean ground beef
- 227.6 g butternut squash
- 8 g extra-virgin olive oil
- 9.1 g garlic
- 36.4 g scallions
- 109.2 g salsa
- 0.25 tsp salt
- 36.4 g jasmine rice
- 80 ml water
- 2 tbsp fresh cilantro
- 1 tbsp lime juice
Method
- 01Rinse 36.4 g jasmine rice until water runs clear. Combine with 80 ml water and a pinch of salt in a small saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 to 18 minutes until tender and water is absorbed. Fluff with a fork.
- 02Heat 10 g extra-virgin olive oil in a large skillet over medium-high heat. Add 227.6 g cubed butternut squash and sauté for 8 to 10 minutes until tender and caramelized on the edges. Transfer squash to a plate.
- 03Add the remaining 3.6 g extra-virgin olive oil and 161.6 g ground beef to the same skillet. Cook over medium-high heat, breaking up with a spoon, until fully browned and cooked through with no pink remaining (internal temperature 160°F/71°C), about 5 to 6 minutes.
- 04Add 9.1 g minced garlic and 36.4 g chopped scallions to the beef; sauté for 1 minute until fragrant.
- 05Pour in 109.2 g salsa and return the squash to the skillet. Simmer for 3 to 5 minutes until sauce thickens slightly and coats the beef and squash. Season with remaining salt to taste.
- 06Spoon the cooked jasmine rice into a serving bowl, top with the beef and butternut squash picadillo, and garnish with 3 g chopped fresh cilantro and a squeeze of fresh lime juice (15 g).
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