BUTTERNUT GOULASH

Butternut Goulash image

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

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

Previous Next

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

Steps:

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 : Calories 196 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 450mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges