The occasion was a potluck supper for some former teachers who were back in Taiwan for a visit. I knew this was coming, I knew I needed to bring something, yet somehow, at 4:30 (90 minutes before the party, which should be nearly an infinity when one is armed with a whole book of thirty-minute recipes) I only just started to think about what I might bring. "On Rice" came to mind, and suddenly a vision of half a squash, bought on a whim last week and still resting comfortably in my fridge, made all the switches click in place, and Ground Beef and Squash Picadillo was on its way.
In a large (12") nonstick pan, brown
1 1/4 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
Drain off excess liquid and add
1 1/2 cups beef broth
2 Tablespoons tomato paste (or 1/4 cup tomato sauce)
1/3 cup green olives (halved if they are particularly large)
1/3 cup raisins
1 teaspoon oregano
1 teaspoon toasted and ground cumin
salt & pepper
Bring to a simmer. Layer on top
Half a large squash, or one acorn squash, peeled and cut into 1-inch cubes
Cover the pan and let the squash steam for 15 to 20 minutes. Check seasonings and serve over rice.
Do take five minutes and toast the cumin. The aroma and flavor are greatly improved, and when you crush the little seeds before adding them to the dish the whole house will smell exotic and lovely.
Fresh ground beef is no longer for sale at Costco; other stores may carry it, I don't know. I have switched to buying the Australian beef patties in the Costco freezer -- for this recipe I used five patties.
I seeded my squash half with a grapefruit spoon and then sliced it crossways into C-shapes (not with a grapefruit spoon). With a sharp knife it's not too hard to remove the long strip of peel before slicing the squash into cubes.