Beef is a great source of iron, zinc, and B vitaminsall essential nutrients that little bodies need to grow healthy and strong. You can easily double this recipe and store the leftovers in the freezer for up to one month.
1 small butternut squash (about 1 pound)
1/2 pound ground round
How to Make It
Preheat oven to 400°.
Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Place squash, cut sides down, on a foil-lined baking sheet. Pierce squash multiple times with a fork. Bake at 400° for 45 minutes or until squash is very tender. Cool squash 10 minutes.
While squash bakes, heat a medium nonstick skillet over medium-high heat; coat pan with cooking spray. Add ground round; cook 4 minutes or until browned, stirring to crumble. Drain and place in a food processor.
Remove cooked squash from skins, and place in food processor with ground round. Process until desired consistency.
Beef and Veggies Variation: Stir 2 servings Green Beans into Basic Beef Dinner or add 1/2 cup cooked green beans to squash and beef in food processor before processing. Yield: 2 cups or 4 (1/2-cup) servings.