1 lb. ground beef (grass-fed)
2 carrots, peeled and medium dice
3 celery ribs, medium dice
1/2 c. onion, medium dice
2-3 garlic cloves, chopped
6 Tbs. tomato paste
1 1⁄2 Tbs. all-purpose flour
1 qt. chicken broth
Small can diced tomatoes (or 1 lb. fresh)
1 Tbs. fresh rosemary
1 Tbs. fresh thyme
2 Tbs. flat leaf parsley
1 butternut squash

Preheat a heavy-bottomed pan on medium-high heat. Add ground beef and stir. Cook meat, stirring frequently until evenly browned. Meanwhile, slice butternut squash in half; discard seeds. Roast at 350 F for 30-40 minutes until soft. Add carrots, celery, onion, garlic and a pinch of salt to meat. Stir occasionally until veggies are soft. Add tomato paste, stirring until blended, and cook for 2 minutes. Stir in flour and cook for another 2 minutes. Stir in broth, tomatoes, salt, pepper, and chopped herbs, scraping up the brown bits from the bottom of the pan. Bring the mixture to a boil, lower the heat, and simmer partially covered for 1 hour, stirring occasionally. Taste and adjust seasoning. Peel skin from squash and cut into cubes. Serve sauce atop the squash.

Source: Culinista Kitchen