Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.

Dairy-Free Hamburger Helper

Name: Dairy-Free Hamburger Helper
Cook time: 90 min
Yield: 6 servings
Ingredients: Avocado Oil; Butternut Squash; Yellow Onion; Garlic Cloves; Ground Beef; Tomato Paste; Tamari; Cumin; Coriander; Chili Flakes; Black Pepper; Vegetable Stock; Gluten-Free Pasta; Cashew Butter; Nutritional Yeast; Parsley

Recipe by Danielle Wiens

Ingredients

Time

1h 30m

Serves

Even as an adult I get cravings for the convenience foods I grew up on. I often can’t eat the original versions, so I look to make healthy alternatives that still provide the same kind of comfort. This dairy-free version of hamburger helper uses butternut squash to create a creamy sauce instead of the usual ingredients.

Dinner

Ingredients

3 Tbsp

Avocado Oil

Butternut Squash

1 large

Yellow Onion

diced

Garlic Cloves

minced

1 lb

Ground Beef

2 Tbsp

Tomato Paste

1 Tbsp

Tamari

1 tsp

Cumin

1/2 tsp

Coriander

1/2 tsp

Chili Flakes

1/2 tsp

Black Pepper

1 litre

Vegetable Stock

300 g

Gluten-Free Pasta

3 Tbsp

Cashew Butter

3 Tbsp

Nutritional Yeast

2 Tbsp

Parsley

chopped

Instructions

Pre-heat oven to 400F. Cut the butternut squash in half lengthwise. Scoop out the seeds and pulp. Brush the squash with one tablespoon of avocado oil. Place the squash face-down on a lined baking sheet. Let cook for 40-50 minutes, until the squash edges begin to brown and it is easily pierced with a fork.

While squash is cooking, heat the other two tablespoons of oil in a large heavy pot over low-medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Then add in garlic and ground beef. Cook over medium heat until ground beef is no longer pink, around 8 minutes.

Add in tomato paste, spices, and broth. Bring water to a simmer then add in pasta. Cover and simmer for 10-12 minutes, until the pasta is cooked through. Be sure to check on pasta while it’s cooking, and add more water if needed.

Once the squash has finished cooking, let it cool slightly. Once cool enough to handle, mix in 1 ½ cups cooked butternut squash with cashew butter and nutritional yeast. Once it is thoroughly combined, mix it into the pot. Combine until well mixed.

Pop the pot in the oven at 350F for 10-15 minutes to warm it up slightly. Serve topped with chopped parsley and salt and pepper to taste.