Food and Recipes Meat Beef Beefy Butternut Squash Pasta 3.5 (4) 4 Reviews Tender chunks of butternut squash, toothsome greens, and hearty ground beef make this pasta dinner so flavorful and filling. This one-pan recipe comes together in about 30 minutes and makes enough for leftovers the next day. Add more chicken broth and reheat in a skillet (not the microwave), or the pasta will become chewy. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on September 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero Active Time: 15 mins Total Time: 35 mins Yield: 4 serves Ingredients 1 tablespoon olive oil 1 pound ground sirloin 1 medium-size yellow onion, chopped (about 1 1/2 cups) 2 garlic cloves, finely chopped (about 2 tsp.) 1 teaspoon chili powder 1 tablespoon all-purpose flour 3 cups lower-sodium chicken broth 12 ounces peeled, cubed butternut squash (about 2 1/2 cups) 8 ounces uncooked large shell pasta 2 teaspoons kosher salt 1/8 teaspoon black pepper 3 cups chopped, stemmed collard greens 3 ounces Parmesan cheese, grated (about 3/4 cup) Directions Heat oil in a large skillet over high. Add beef, and cook, stirring often, until browned, about 8 minutes. Add onion, garlic, and chili powder, and cook until onion is just softened, about 3 minutes. Stir in flour; cook, stirring often, 1 minute. Stir in broth, squash, pasta, salt, and pepper. Bring to a boil over high; reduce heat to medium-low. Cover, and cook until pasta is al dente, about 8 minutes. Remove from heat. Stir in collards. Cover, and let stand until collards have wilted, about 10 minutes. Uncover, and stir in Parmesan. Rate it Print