Description
Sweet butternut squash is baked until tender, then filled with a savory bison and balsamic stuffing. A perfect fall side dish!
Ingredients
Scale
- 1 medium butternut squash
- 1 lbs (454 g) ground bison
- 1 large apple
- 1 Tbsp ghee
- 4 Tbsp balsamic vinegar
- 2 Tbsp each fresh chopped rosemary and sage
- 1 tsp minced garlic
- 1 tsp sea salt
- 0.5 tsp cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp fresh ground black pepper
- Chopped walnuts
- Feta cheese
- Rosemary and sage
- Optional: pomegranate seeds
- Le Mont Vouvray 2017
Instructions
- Preheat the oven to 400°F (204°C).
- Cut the butternut squash in half, remove the seeds, place a few cross hatches on the fleshy part, coat with 1 tsp melted ghee, sprinkle with salt and pepper, and place face down on a prepared baking sheet.
- Bake for about 45 minutes, until easily pierced with a fork.
- Prepare the filling: Heat a large cast iron skillet over medium-low heat with the remaining ghee. Add the bison, breaking it up with a wooden spoon into small pieces. Season with salt, cinnamon, ginger, and pepper. Add in the chopped rosemary and sage.
- Turn the heat to low and simmer until the bison is cooked through, about 5-7 minutes.
- When the bison is cooked through, remove from the heat and stir in the balsamic vinegar.
- Once the squash is done, fill the halves with the bison filling.
- Top with chopped walnuts, feta cheese, and more herbs, if desired.
Notes
- For a richer flavor, roast the butternut squash with the skin on for the first 20 minutes before flipping.
- Substitute ground turkey or beef for the bison, adjusting seasoning as needed for flavor balance.
- Store leftover squash in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 8
- Protein: 30
- Cholesterol: 80