Creamy Squash & Beef Skillet Pasta
This creamy squash and beef skillet pasta is an easy one-pan dinner made with ground beef, tender squash, and a rich, cozy sauce the whole family will love.
Servings 6
Ingredients
- 1 lb ground beef
- 1 cup carrots, diced
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 2-3 cups squash puree
- 1 can diced tomatoes, drained (14 oz)
- 2-1/2 cups broth (I used chicken broth)
- 8-10 oz dry pasta (short shapes)
- 1/2 cup milk, half & half or heavy cream (whatever you have)
- 1 cup frozen peas
- 1 cup grated cheese (Parmesan, cheddar or a blend)
Instructions
- In a large skillet over medium-high heat, cook ground beef, onion, and carrots until beef is browned and carrots start to soften. Drain excess fat if needed.
- Add garlic, salt, pepper, Italian seasoning, and paprika. Cook 30 seconds.
- Stir in squash puree and drained tomatoes. Add broth and bring to a gentle boil.
- Stir in dry pasta. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring occasionally, until pasta is tender and sauce is thick and creamy.(Add small splashes of broth or water if needed.)
- Stir in milk or cream, peas, and cheese. Cook uncovered 2–3 minutes until peas are heated and sauce is silky.
- Add more salt, pepper, or cheese as needed.
Notes
Let it rest off heat for 5 minutes before serving — the sauce thickens.
If it’s too thick, add a splash of milk. If it’s too thin, uncover and simmer a few minutes.