Vegetarian Ginger-Turmeric Beef Skillet with Potato and Butternut Squash
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Learn more āIngredients
4 servings
- 1 lb ground beef (85/15)
- Ā¾ lb yukon gold potatoes (about 2 medium), cut into Ā½-inch cubes
- 2 cups butternut squash, cut into Ā½-inch cubes (about 10 oz)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- Ā½ tsp dried thyme
- Ā½ tsp dried oregano
- 1 tsp salt, plus more to taste
- 2 tbsp olive oil, divided
- Ā½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the potato cubes in a single layer and cook, stirring every 2ā3 minutes, until golden on most sides and just beginning to soften, about 8 minutes. Transfer the potatoes to a plate and set aside.
- 2
Add the butternut squash to the same skillet and cook over medium-high heat, stirring occasionally, until lightly golden at the edges and just tender when pierced with a fork, about 6ā7 minutes. Transfer to the plate with the potatoes.
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