Cumin-Spiced Beef Hash with Roasted Delicata Squash and Kale

Name: Cumin-Spiced Beef Hash with Roasted Delicata Squash and Kale
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 1.5 pound ground beef (93% lean); 1.25 cup quinoa (rinsed); 2.5 cup water; 1 pound delicata squash (seeded and sliced into 1/2-inch half-rings); 4 cup kale (stems removed, leaves chopped); 2 tablespoon garlic-infused olive oil; 1.5 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground cinnamon; 1 teaspoon salt; 0.25 cup green onion (green tops only, chopped)

Warmly spiced lean ground beef sautéed with caramelized delicata squash rings and tender kale over a bed of fluffy quinoa.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 5
Cuisine: Moroccan
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-FODMAP
High-Protein
High-Fiber
Low-Calorie
Low-Saturated-Fat
Low-Sugar
Halal
Kosher
Low-Fat
Low-Sodium
Low-Cholesterol

Ingredients

1.5 pound ground beef (93% lean)
1.25 cup quinoa (rinsed)
2.5 cup water
1 pound delicata squash (seeded and sliced into 1/2-inch half-rings)
4 cup kale (stems removed, leaves chopped)
2 tablespoon garlic-infused olive oil
1.5 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground cinnamon
1 teaspoon salt
0.25 cup green onion (green tops only, chopped)

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Toss delicata squash slices with 1 tablespoon of garlic-infused olive oil and 1/4 teaspoon of the salt. Spread evenly across the baking sheet and roast for 20 minutes, flipping halfway through, until tender and caramelized on the edges.
In a medium pot, combine quinoa, water, and 1/2 teaspoon of the salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed.
Heat the remaining 1 tablespoon of garlic-infused olive oil in a large skillet over medium-high heat. Add lean ground beef, ground cumin, ground coriander, ground cinnamon, and the remaining 1/4 teaspoon salt. Cook for 6 to 8 minutes, breaking up meat with a wooden spoon, until browned and cooked through to 160°F.
Add chopped Tuscan kale to the skillet with the beef and toss for 2 to 3 minutes until kale is wilted and tender.
Fluff the quinoa and distribute among plates. Top with the spiced beef, wilted kale, and roasted delicata squash, then garnish with scallion greens.

Notes

Delicata squash has a thin, edible skin that does not need peeling before roasting.

Nutrition (per serving)

Calories: 420
Protein: 35.8 g
Carbohydrates: 37 g
Fat: 13 g
Fiber: 8.6 g
Sodium: 490 mg
Saturated Fat: 3.4 g
Sugar: 3 g
Cholesterol: 75 mg