Beefy Butternut Squash Pasta


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.

Beefy Butternut Squash Pasta
Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero
Active Time:
15 mins
Total Time:
35 mins
4 serves


  • 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)


  1. 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.

  2. 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.

  3. Stir in collards. Cover, and let stand until collards have wilted, about 10 minutes. Uncover, and stir in Parmesan.

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