Savory Butternut Squash and Beef Lentil Stew

This hearty stew combines the rich flavors of ground beef and earthy lentils with the sweetness of roasted butternut squash. Enhanced with a savory broth and topped with melted cheese, it creates a comforting dish that balances traditional cooking methods with creative touches. Perfect for a cozy dinner, this recipe is both filling and nutritious.

Ingredients:

• 1 pound ground beef
• 1 cup lentils, rinsed and drained
• 2 cups butternut squash, peeled and diced
• 4 cups beef or vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (e.g., cheddar or mozzarella)
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.
3. Stir in the cumin, smoked paprika, salt, and pepper, and cook for another minute until fragrant.
4. Add the lentils, diced butternut squash, and broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 30-35 minutes, or until the lentils and squash are tender.
5. Taste and adjust seasonings as needed. If desired, stir in half of the cheese until melted.
6. Serve hot, topped with the remaining cheese and garnished with fresh parsley if using.