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Heat 1 tbsp olive oil in a large skillet over medium heat.
Add the cubed butternut squash and a pinch of salt & pepper.
Sauté for 8–10 minutes, stirring occasionally, until tender and slightly browned. Remove and set aside.
In the same skillet, add the ground beef and diced onion.
Cook until browned, breaking it up as it cooks (5–7 minutes).
Add garlic, paprika, thyme, salt, and pepper. Stir well.
Add the cooked squash back to the pan.
Toss in the fresh spinach and stir until wilted (about 2 minutes).
Sprinkle shredded cheese on top (optional).
Cover the skillet and cook on low for 2–3 minutes until melted.