• 1 lb Ground Beef
• 1 medium Kabocha squash or 2 Delicata Squash, peeled and cut in 3/4″ cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Aleppo pepper
• 2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper, or to taste
• 2 cups canned diced tomatoes
• 1/2 cup chicken broth, coconut milk or water

 

Brown meat
Crumble ground beef into small pieces.  In a large frying pan, saute over medium heat until mostly browned.  Remove meat from pan and set aside.  Strain off all but 1-2 tablespoons fat.

 

Cook vegetables
Add chopped onions to same frying pan and saute until soft, 3-5 minutes.  Add garlic and spices and saute until fragrant, 1-2 minutes more. Add squash, saute over medium heat until edges begin to brown.

 

Simmer
Add tomatoes with their liquid, and broth/coconut milk/water, stir to combine, reduce heat to low and simmer until squash is nearly cooked, 20-25 minutes.

 

To serve
Add ground beef and continue to cook until squash is tender and flavors have melded, about 10 minutes more. Serve over brown rice or noodles.