This Butternut Squash Goulash recipe is inspired by Taste of Home and is the perfect meal for a rainy day or a “Winter is a month away” weekend. I’ve been craving butternut squash basically every single day for the past few months. What does this mean? It means I’m making several butternut squash recipes.
This recipe is quite similar to other recipes I have made in the past. What sold me on this particular recipe, was the use of the zucchini and pairing it with butternut squash. Until this year, I hardly ever bought zucchini and now it’s on my shopping list almost every week. Since it has several health benefits, I’m not complaining. The next time I make this, I will probably dice my zucchini into smaller/thinner bites to ensure they cook through a bit more and become softer.
Traditional goulash also uses short-cut pasta, however I omitted it for this recipe. This way, if I’m craving pasta at some point later on in the week, I can simply make the noodles and add the leftover goulash on top.
It seems that I am slowly leading up to making Ratatouille but I’m not sure when I’ll be attempting to make that. Should I leave to be a dish tried in 2023? Or, should I say goodbye to 2022 by making it within the next month…. decisions, decisions!
Butternut Squash Goulash
2 Tablespoons Butter
1lb. Lean Ground Beef
1 Large Red Pepper, chopped
2 cup Peeled butternut squash, cut into 1/2 inch cubes
1 cup Onion, chopped
1 cup Crushed Tomatoes, Reduced Sodium
28 oz Salt-Free Tomato Sauce
1 cup Beef Broth Reduced Sodium
1 tsp each of Salt, Chili Powder, Cayenne Pepper, Dried Oregano
2 cups Zucchini, chopped
Shredded Cheddar Cheese, optional
Directions
- In a large pot, heat butter over medium-high heat. Add the beef, red pepper, and onion; cook, crumbling the beef until the meat is no longer pink and the vegetables are tender. This should take approximately 6 to 8 minutes. Carefully drain any liquid.
- Add the remaining ingredients with the exception of the zucchini. Bring to a boil; reduce heat to low.
- Simmer, covered, for about 20 minutes. Now it’s time to add the zucchini!
- Continue simmering until vegetables are tender; approximately 20-25 minutes.
- Serve with a side of grated cheese to be added as desired.
Enjoy!
Related:
Vegetarian Sweet Potato Chili Recipe
