Ground Beef Pesto Pasta with Delicata Squash

This pesto pasta pairs lean ground beef with roasted delicata squash, onion, garlic, and basil pesto. It makes three satisfying servings.

Makes: 3 servings  |  Time: About 30 minutes

Ingredients

• 8 oz (225 g) dry gluten-free pasta
• 6 oz (170 g) 96% lean ground beef
• 1 medium delicata squash, halved, seeded, and sliced (or about 2 cups pre-cut delicata squash)
• ½ yellow onion, diced
• 2 garlic cloves, minced
• 100 g basil pesto (vegan or standard)
• 2 teaspoons olive oil, divided
• Salt and pepper, to taste

Directions

1. Preheat the oven to 425°F. Toss the squash with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly browned.
2. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to its package directions. Reserve a splash of pasta water before draining.
3. Heat the remaining teaspoon of oil in a skillet over medium heat. Add the onion and ground beef and cook, breaking up the beef, until the onion softens and the beef reaches 160°F. Add the garlic and cook for 1 minute more.
4. Toss the hot pasta with the pesto, roasted squash, and beef mixture. Loosen with a little reserved pasta water if needed, then divide among three bowls.

Browse more Grown Strong recipes.