Stuffed Butternut Squash With Beef & Broccoli
- 2 butternut squash (or acorn squash, halved lengthwise, seeds scooped out)
- 1/2 tsp. Redmond Real Salt
- 1/2 tsp. black pepper
- 1 lb. grass-fed ground beef
- 1-2 Tbsp. olive oil (or avocado oil)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup broccoli florets (chopped into small pieces)
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1 Tbsp. Redmond Real Salt Organic Season Salt
- 1/4 cup fresh parsley (chopped, plus more for garnish)
Optional
- 1/4 cup grated Parmesan (dairy-free cheese or nutritional yeast)
- Preheat oven to 400 degrees F.
- In baking dish, set squash, cut-side up and brush with olive oil, coating entire surface of flesh. Season with salt and pepper. Roast 35-40 minutes, or until flesh is tender when pierced with fork. Once done, remove from oven and let cool slightly.
- In large skillet over medium heat, heat 1 tablespoon oil, add onion and garlic, and sauté 3-4 minutes until softened.
- To skillet, add beef and cook until browned, about 5-7 minutes, breaking it up as it cooks.
- Stir in broccoli, thyme, oregano and season salt. Cook 4-5 minutes, until broccoli is tender.
- Once squash is cool enough to handle, scoop about 1/2-cup flesh from each squash half and add it to beef and broccoli mixture in skillet. Mix well to combine.
- Stuff squash generously with beef and broccoli mixture.
- Sprinkle grated Parmesan, dairy-free cheese or nutritional yeast, if using, on top of each squash.
- Return squash to oven to bake additional 10-15 minutes, until tops are golden and everything is heated through.
- Remove from oven and garnish with fresh parsley.
Pick up the ingredients you’ll need and place an order.
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