Spiced Grass-Fed Beef and Butternut Squash Skillet

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty paleo skillet featuring ground beef cooked with warming spices and tender roasted butternut squash cubes. This Mediterranean-inspired paleo recipe (gluten free), ready in about 45 minutes, pairs ground grass-fed beef, butternut squash, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground grass-fed beef
• 1 medium (about 2 lbs), peeled and cubed butternut squash
• 1 medium, diced onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium butternut squash peeled and cut into 1-inch cubes with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While squash roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 3 minced garlic cloves. Sauté for 4-5 minutes until onion is translucent and fragrant.
3. Step 3: Add 1 lb ground grass-fed beef to the skillet with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook, breaking up meat with a spoon, for 8-10 minutes until browned and cooked through.
4. Step 4: Stir the roasted butternut squash into the skillet with beef and cook for 2 more minutes to combine flavors. Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top before serving.