ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basic Beef Dinner

Yield 1 1/2 cups or 3 (1/2-cup) servings (serving size: 1/2 cup)
Beef is a great source of iron, zinc, and B vitamins—all 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)
  • Cooking spray
  • 1/2 pound ground round

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. Remove cooked squash from skins, and place in food processor with ground round. Process until desired consistency.

  5. 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.

Cook's Notes

Freezes well

Cooking Light First Foods