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Dinner recipe · from the recipe book

Skillet Beef with Butternut, Kale and Apple

Savory browned beef with sweet, tender butternut squash, wilted kale and a hint of cinnamon and thyme, finished with a splash of cider vinegar.

Skillet Beef with Butternut, Kale and Apple

Ingredients

  • 1¼ lb570 gGround beef, 90% lean
  • 2¼ tsp10 gOlive oil
  • 3 cups cubed420 gButternut squash, peeledcut into 1/2-inch cubes
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1 cup chopped120 gApplediced
  • 5¾ cups chopped120 gKalestems removed, chopped
  • ½ cup120 gLow-sodium chicken broth
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gGround cinnamon
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 2 tsp10 gApple cider vinegar
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the olive oil in a large skillet over medium-high heat. Add the butternut and cook, stirring now and then, until browned at the edges, about 8 minutes.
  2. Add the onion and cook 3 minutes, then push the vegetables to the side.
  3. Add the ground beef, breaking it up, and cook until browned and it reaches 160°F (71°C), about 6 minutes.
  4. Stir in the garlic, thyme, cinnamon, paprika, salt and pepper and cook 1 minute.
  5. Add the apple and broth, cover and simmer until the squash is tender, about 6 minutes.
  6. Stir in the kale and cook uncovered until wilted and most of the liquid is gone, about 3 minutes.
  7. Stir in the cider vinegar and serve hot.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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