Smoky Beef, Butternut Squash and Rice Skillet
Ground beef, small cubes of butternut squash and long-grain rice simmer together with smoked paprika and red pepper for a hearty fall skillet dinner.
Ground beef and rice make a flexible dinner base, and small cubes of butternut squash add a seasonal change of texture. This version uses smoked paprika, cumin and tomato paste for warmth without relying on a spicy sauce. A red bell pepper goes in with the onion, giving the rice another vegetable alongside the squash.
Cutting the squash small is the important preparation step. Large chunks may still be firm when the rice is done, so aim for half-inch cubes and keep them reasonably even. Packaged pre-cut squash often needs another pass with the knife.
Use ordinary long-grain white rice rather than brown rice or a quick-cooking packet. The liquid and covered cooking time are written for the white rice specified here. Once the pan is covered, keep the heat low enough for a gentle simmer and avoid stirring repeatedly.
At the end, check both the grain and the squash. If the rice is still firm and the pan looks dry, a little hot water and a few more covered minutes are more useful than turning the heat up. Rest off the heat before fluffing, then serve from the skillet.
Why you’ll love this recipe
Browning the beef before adding liquid develops flavor, while small squash cubes can cook alongside white rice. Tomato paste coats the ingredients without adding a large amount of extra liquid. A covered rest helps the rice finish absorbing moisture.
Before you start · Equipment
Deep 12-inch skillet or wide heavy pot with a tight-fitting lid, measuring jug, chopping board, sharp knife, wooden spoon and instant-read thermometer.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
This guide describes the original 4 servings. Use the recipe card for amounts adjusted to your chosen yield.
Before you start
Deep 12-inch skillet or wide heavy pot with a tight-fitting lid, measuring jug, chopping board, sharp knife, wooden spoon and instant-read thermometer.
Making a larger batch
Scaling ingredient quantities does not change cooking temperatures or doneness checks. Use extra trays or pans when needed, and check each portion before serving.
About the ingredients
- peeled butternut squash
seeds removed; cut into 1/2-inch (1.3 cm) cubes
- long-grain white rice
rinsed and drained well; not instant or brown rice
- yellow onion
finely diced
- red bell pepper
seeds removed, finely diced
- garlic
minced
- low-sodium beef broth
hot
- flat-leaf parsley
chopped
How to make Smoky Beef, Butternut Squash and Rice Skillet
Prepare the vegetables and rice. Brown the beef. Simmer the rice and squash. Rest and fluff.
Full directions →Smoky Beef, Butternut Squash and Rice Skillet
Ground beef, small cubes of butternut squash and long-grain rice simmer together with smoked paprika and red pepper for a hearty fall skillet dinner.
chefzelish.com
Smoky Beef, Butternut Squash and Rice Skillet
Ground beef, small cubes of butternut squash and long-grain rice simmer together with smoked paprika and red pepper for a hearty fall skillet dinner.
Ingredients
0 / 14 readyIngredient amounts for 4 servings
Skillet base
Seasoning and liquid
Let’s make it.
Prepare the vegetables and rice
Cut the peeled squash into even 1/2-inch (1.3 cm) cubes. Dice the onion and pepper. Rinse the rice in a sieve and drain thoroughly. Have the broth hot before starting the covered cooking stage.
Brown the beef
Heat the olive oil in a deep skillet over medium-high heat. Add the beef, breaking it into small crumbles. Cook for 6–8 minutes until browned and the beef reaches 160°F (71°C). Spoon off excess fat if needed, leaving enough to coat the pan. Stir in onion and pepper and cook for 4 minutes.
Simmer the rice and squash
Lower the heat to medium. Stir in garlic, tomato paste, paprika, cumin, salt and pepper for 1 minute. Add the drained rice and squash, then the hot broth. Bring to a steady simmer, stir once and cover tightly. Reduce to low and cook for 18–22 minutes, until the rice and squash are tender and the liquid is absorbed. If dry before tender, add hot water a small splash at a time and cook covered a little longer.
Rest and fluff
Turn off the heat and leave the skillet covered for 5 minutes. Uncover, gently fluff with a fork and fold through the parsley. Taste before adding extra salt, since broth brands vary. Serve promptly rather than leaving cooked rice at room temperature.
Notes from the kitchen.
Helpful tips
This timing is for long-grain white rice. Brown rice, instant rice and large squash chunks need different liquid and cooking times; do not substitute them unchanged. A loose-fitting lid lets steam escape and can leave the rice undercooked.
Make it your own
Use sweet paprika if you prefer less smokiness. Check broth ingredients for wheat, celery and other allergens. This recipe has no verified nutrition calculation or weight-loss claim.
Storage & freezing
Cool leftovers promptly in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat to 165°F (74°C), stirring so the rice heats evenly.
At the table
Serve with a simple leafy salad or steamed green vegetables. The rice and squash are already included in the skillet; extra sides are optional and not included in the timing.
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