We make this treasured family goulash recipe using squash from our own backyard. The chili powder and cayenne really warm you up! —Allison Wilmarth, Forest City, Pennsylvania
Butternut Goulash
Butternut Goulash
Prep Time
25 min
Cook Time
45 min
Yield
8 servings (2-1/2 quarts)
Ingredients
- 2 tablespoons butter
- 1 pound lean ground beef (90% lean)
- 1 large red pepper, chopped
- 1 cup chopped onion
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 1-1/2 cups peeled butternut squash, cut into 1/2-inch cubes
- 1 can (8 ounces) no-salt-added tomato sauce
- 1 cup reduced-sodium beef broth
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon chili powder
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/8 teaspoon dried oregano
- 2 cups chopped zucchini
- Shredded cheddar cheese, optional
Directions
- In a Dutch oven, heat butter over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
- Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add zucchini. Continue simmering until vegetables are tender, another 20-25 minutes. Just before serving, sprinkle with cheese if desired.
Nutrition Facts
1-1/4 cups: 196 calories, 8g fat (4g saturated fat), 44mg cholesterol, 450mg sodium, 17g carbohydrate (7g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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