Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero
Active Time
15 Mins
Total Time
35 Mins
Yield
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 3

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