Easy Weeknight Skillet Dinner Recipe

We all have those days when you just need to get dinner on the table and there isn’t much in the fridge or pantry to work with, and you don’t want to spend the remainder of the night washing dishes. That’s how this one skillet dinner became a regular staple in our rotation. I was tired one night and had no inspiration for dinner but we had ground beef, spinach and noodles so I threw them all together and voila! Over time the recipe has evolved with the seasons and with what we have on hand.

My husband is getting home late tonight so I’m alone on dinner duty and have a butternut squash from last year that is begging to be used before the new harvest. Butternut squash was an addition that made its way in last fall after I had harvested 20 butternut squash and wasn’t exactly sure how to use them. They add a sweet creaminess and I don’t feel the need to add any toppings or sauce when they’re in the recipe. Plus, my cast iron skillet is very well seasoned with the use over the years, so everything we make with tastes amazing, just another reason this one skillet dinner is a regular. 

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.

Ingredients – 

1. 2 Tbsp avocado oil
2. 1 medium yellow or sweet onion, diced
3. 3 cloves of garlic, minced
4. 1lb of ground beef
5. 4 cups of spinach
6. Half of 1 medium butternut squash, about 2 cups, peeled, chopped and seeds discarded
7. Salt – to taste
8. Pepper – to taste

Optional Add Ins

• Pasta (yes, I realize making pasta will add another pot into the mix, you’ll be fine)
• Pesto
• Parmesan

Directions

1. Preheat oven to 425 with cast iron skillet
2. Toss the butternut squash in a bowl with 2 Tbsp avocado oil and 1/2 tsp of salt 
3. Add the butternut squash to the preheated skillet and cook for 10 minutes, then stir and cook for another 5 minutes
4. Remove skillet from the oven and transfer the butternut squash to a bowl
5. There should be enough oil left from the squash, if not add a splash more
6. Add the onion to the skillet and sauté over medium heat until they start to turn brown, about 5 minutes
7. Lower heat to medium low and add the garlic, stir until fragrant, no more than 1 minute
8. Add the ground beef, break it up to incorporate the onion and turn heat back up to medium
9. Add salt and pepper 
10. Once the meat is brown add the spinach and butternut squash, stir to combine. If using noodles add them as well, taste and add more salt and pepper if needed
11. Serve with pesto and parmesan, if you like & enjoy! 

Quick Tips

To save time instead of prepping the ingredients beforehand I prep like this while I cook –

• While the oven is preheating peel and chop up your butternut squash.
• While the butternut squash is cooking cook your noodles (if using) and dice your onion.
• While the onion is cooking mince that garlic!

We keep spinach in the freezer so it doesn’t go bad and we have it on hand for dinners like this, it doesn’t require wilting and makes dinner come together that much quicker. 

This recipe works well in many variations, if you don’t have butternut squash don’t feel bad omitting it, or throw in something else, like sweet potatoes! We also love this with Italian sausage, the fennel gives it an extra special flavor, it’s amazing and a lovely fall one skillet dinner. 

Shop This Post

12″ Lodge Cast Iron Skillet

One Skillet Dinner

Print

A deliciously simple dinner with plenty of options for variety. Add noodles or serve with pesto and parmesan for an extra hearty and flavorful meal

Prep Time 10 minutes

Cook Time 31 minutes

Total Time 41 minutes

Ingredients

• 2 Tbsp avocado oil
• 1 medium yellow or sweet onion, diced
• 3 cloves of garlic, minced
• 1lb of ground beef
• 4 cups of spinach
• Half of 1 medium butternut squash, about 2 cups, peeled, chopped and seeds discarded
• Salt - to taste
• Pepper - to taste

Instructions

1. Preheat oven to 425 with cast iron skillet
2. Toss the butternut squash in a bowl with 2 Tbsp avocado oil and 1/2 tsp of salt 
3. Add the butternut squash to the preheated skillet and cook for 10 minutes, then stir and cook for another 5 minutes
4. Remove skillet from the oven and transfer the butternut squash to a bowl
5. There should be a sheen of oil left from the squash, if not add a splash more
6. Add the onion to the skillet and sauté over medium heat until they start to turn brown, about 5 minutes
7. Lower heat to medium low and add the garlic, stir until fragrant, no more than 1 minute
8. Add the ground beef, break it up to incorporate the onion and turn heat back up to medium
9. Add salt and pepper 
10. Once the meat is brown add the spinach and butternut squash, stir to combine. If using noodles add them as well, taste and add more salt and pepper if needed
11. Serve with pesto and parmesan, if you like & enjoy! 

Notes

Optional Add Ins

• Pasta
• Pesto
• Parmesan

To save time instead of prepping the ingredients beforehand I prep this while I cook -

While the oven is preheating peel and chop up your butternut squash.
While the butternut squash is cooking cook your noodles (if using) and dice your onion.
While the onion is cooking mince that garlic!
We keep spinach in the freezer so it doesn't go bad and we have it on hand for dinners like this, it doesn't require wilting and makes dinner come together that much quicker. 

This recipe works well in many variations, if you don't have butternut squash don't feel bad omitting it, or throw in something else, like sweet potatoes! We also love this with Italian sausage, the fennel gives it an extra special flavor, it's amazing and a lovely fall dinner.