Stuffed Butternut Squash with Beef and Kale
Stuffed Squash
- 2 small butternut squashes, cut in half and deseeded
- 1 pound Certified Piedmontese Grass Fed, Grass Finished ground beef
- 4 cups packed kale, chopped
- ½ cup chopped onion
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- avocado oil, for greasing
Cinnamon Sauce
- ¼ cup YumYum Sauce
- 1 tablespoon water
- ½ tablespoon lemon juice
- 1 teaspoon cinnamon
1.Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with some avocado oil and salt and pepper on the flesh of butternut squash. Place cut side down and roast for 40-45 minutes until soft.
2.Make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk together. Add more water if needed. Set aside.
3.When there is 10 minutes left on the squash, make the beef. Heat a large well-seasoned cast iron skillet over medium heat. Add oil if needed. Once hot (about 1-2 minutes), add ground beef and salt and pepper and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Then add all the seasonings and onions. Lastly, add kale and cook for another 2-3 minutes until wilted and beef is cooked through and no pink remains.
4.Remove squash from oven and let cool a minute. Evenly distribute ground beef mixture over squashes and top with cinnamon sauce. Enjoy!