Paleo Stuffed Butternut Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 butternut squash
- 1 lbs ground turkey (or ground chicken or ground pork)
- 1 tbs coconut oil
- 2 garlic cloves, chopped
- 1 tsp fresh sage, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1 tsp butter
- 1 apple, core removed, chopped
- 1/2 red onion. chopped
Instructions
- Preheat the oven to 400 degrees.
- Cut the squash in half lengthwise
- Line a jelly roll pan or glass baking dish with aluminum foil and put the squash, cut side down, on the pan.
- Bake for 30 minutes. Remove from oven and allow to cool.
- Turn the oven down to 350 degrees.
- Heat coconut oil in a skillet. Add onion and apples. Saute for about 3 minutes. I like to then add butter to give it a nice caramelization. Saute for another 2 minutes or until the onions are translucent.
- Add the garlic and cook for another minute.
- Add the ground turkey, salt, pepper and red pepper flakes.
- Cook until all the pink from the meat is gone, about 10 minutes.
- Return to the butternut squash and discard all the seeds.
- Remove the flesh from the squash and place in a bowl. Leave some of the flesh on the walls of the squash to maintain its structure.
- Mash the squash in the bowl with a fork to break it up and then add the fresh sage.
- Add this mixture to the ground turkey in the skillet.
- Mix until combined. Taste and add more salt or pepper if needed.
- Scoop out the mixture from the skillet and add to the hollow butternut squash halves.
- Place the filled squash halves in a baking dish and put back in the oven for 10 minutes.
- Optional: add parmesan cheese to the top of the squash before placing it in the oven.
- Cut the squash in half width-wise to get 4 servings.
Find it online: https://brimckoy.com/paleo-stuffed-butternut-squash-recipe/