Make butternut rice by running cubed squash through your food processor using the shredder blade attachment. Scoop into a separate bowl and set aside. Wipe down food processor bowl so it will be clean when you make the pesto below.
Heat a large skillet over medium-high heat. Add ground beef in skillet and season with sea salt. Cook beef, breaking up into small pieces, until browned and cooked through, about 3 to 4 minutes.
Add butternut rice to the pan and toss well with the beef. Pour broth into pan, bring to a boil, and cover with a lid. Cook for 2 minutes until butternut is tender.
Remove lid and cook for a couple more minutes until most of the broth has evaporated. Season with lemon juice and remove from heat immediately.
Distribute beef and rice among individual serving bowls and drizzle with desired amount of basil pesto. I personally like a hefty amount because it is utterly delicious and addictive! Serve warm sprinkled with nutritional yeast if desired & enjoy!