Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.

Peel, seed, and cube the butternut squash. Dice the yellow potatoes into similarly sized, bite-size pieces. Dice the carrots and reserve them for the skillet.

Arrange the squash and potatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season generously with salt and black pepper, and distribute 3 rosemary sprigs over the vegetables.

Toss until the squash and potatoes are evenly coated. Roast for 35–40 minutes, turning the vegetables halfway through cooking, until tender with lightly browned edges.

While the vegetables roast, mince the garlic and dice the white onion.

Warm 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and onion, then sauté for approximately 3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant and lightly golden.

Add the diced carrots and continue cooking for about 5 minutes, allowing them to soften and develop a small amount of browning.

Add the Laura’s Lean ground beef to the skillet containing the carrots, onion, and garlic.

Season with salt, black pepper, and 1–2 sprigs of chopped fresh rosemary. Cook for 7–10 minutes, breaking the meat into smaller pieces with a spoon as it cooks, until fully browned and cooked through.

Stir thoroughly so the beef and vegetables are evenly combined.

When the squash and potatoes have finished roasting, remove the baking sheet from the oven.

Carefully transfer the roasted squash and potatoes into the skillet with the cooked beef, carrots, onion, and garlic. Fold the ingredients together gently until evenly distributed and heated throughout.

Taste and adjust the salt and black pepper as necessary.

Place the entire oven-safe skillet beneath the broiler for 1–2 minutes, or just long enough for the surface to become slightly crisp and browned.

Watch the skillet closely during broiling to prevent burning.

Remove it from the oven and allow the dish to rest for a couple of minutes before serving.