Ingredients:
• 1 tbsp ghee (clarified butter)
• 1 lb ground beef
• ½ tsp salt
• ½ tsp ground black pepper
• 3 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 small onion, chopped
• 3 cups butternut squash, cut into 1″ cubes
• 3 cup bone broth (homemade or store-bought)
• 3 cups dry large shells (or other short pasta of your choice)
• 2 cups packed chopped kale leaves (ribs removed)
Directions:
1. Melt the ghee (or other cooking fat of your choice) in a large skillet over medium-high heat. Once hot, add the ground beef, salt, pepper, garlic and red pepper flakes and cook, stirring from time to time, until the meat is brown-about 7 or 8 minutes.
2. Add the chopped onion and continue cooking until slightly softened and fragrant, about 2 minutes, then, add the butternut squash and cook it for about a minute, just to coat it well in all the flavors.
3. Pour in the broth and bring to the boil, then add the dry pasta, bring back to the boil and lower the heat to medium-low; cover and simmer until the pasta is al dente and broth is practically all gone, about 8-10 minutes.
4. Stir in the chopped kale, cover again and allow to rest for 3 to 5 minutes, until the kale is completely wilted.
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