Fall-Inspired Stuffed Butternut Squash (Paleo, Grain-Free)
I'm not going to lie, I'm loving all the recent fall-food craze. Its getting cooler, crisper, and more colorful around here, so why not jump in with a fall themed recipe?
I love squash. They come in so many cute shapes, sizes and patterns and just scream fall to me. Anyway, I think they're so fun to cook and you can dress them up or dress them down... depending on what you're feeling. Here, I'd like to think I dressed this lil guy up. I wanted to incorporate some fall-themed food (what blogger cannot?) into my life and I needed to use up mini butternut squash sitting on my counter. So then, I STUFFED IT.
This guy is filled with a beef, spinach and mushroom sauté topped with caramelized shallots for extra comforting FLAVOR. I used a small squash so I got 2 servings out of it and I ate one half that night and the other the next. IT'S SO YUM. Totally fine if you can't find small squashes, just use what you find and maybe get someone to share it with! ;)
This dish turned out to be everything I wanted. It's warm and flavorful, and hearty enough to serve as a season-transitioning meal. Its got healthy carbs, lots of veg, and a hearty does of animal protein. All the good stuff for you! So here's how to do it:
Ingredients: Serves 2-4 depending on squash size
- Small Butternut Squash (If using a larger squash, double ingredient measurements)
- 250g Grass-fed Minced Beef (could use any type of mince here)
- 2 cups Baby Spinach
- 1/2 cup raw sliced mushrooms
- 1 green onion, sliced.
- 2 tbsp. ghee or coconut oil
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp turmeric
- 2 small shallots, sliced
- Sea Salt to taste
- Slice butternut squash in half vertically (may help to chop either end off to stabilize while cutting); scrape out the seeds.
- Place squash in a glass baking dish with 1" water, face down. Bake at 350F/180C until the skin is soft when punctured by knife (about 20-25 minutes).
- While squash cooks, prepare the stuffing.
- Put 1 Tbsp ghee/oil in frying pan and add sliced green onion. Add the beef and some salt and let cook until onions are translucent and beef is almost cooked through.
- Add the mushrooms, spinach, herbs and salt and cook on medium heat until the mushrooms are soft, the spinach is wilted, and the beef is cooked fully through.
- When the squash has slightly cooled, take a spoon and scoop out more of the squash in the hole part to make it big enough to fit desired amount of stuffing. 1 portion should be about a fist size (give or take..)
- Take the stuffing off the heat and spoon into the hole of the squash. Sprinkle with salt and pepper.
- Place the squash back in the oven at lower heat (150F/65C) just to stay warm while you cook the shallots.
- To caramelize the shallots, place the rest of the ghee/oil in the pan and add the sliced shallots and a sprinkle of salt. Let them cook on low for 15-20 minutes until the shallots are clear and they smell like HEAVEN.
- Place the shallots over the mixture in the butternut squash as a tasty garnish
- Serve immediately or keep in airtight container in fridge and heat in oven for another meal!
I hope you all LOVE this squash recipe as much as I do! You can really take any spin on it by adding whatever veg, meat, spices you desire. Whatever gets you into the fall mood!
What's your favorite fall-themed food? Are you into the savory squashes and spices or the sweet pumpkin, cinnamon-y stuff? I'd love to hear!
Honestly, I love it all.