Check out this easy make-ahead recipe for breakfasts, quick dinners, or snacks. I’ll be heating this up either in the oven or on the stove-up with 1/4 cup bone broth for breakfasts this week.
I use bison in this recipe, but if you can’t find it at your grocery store, you can easily substitute with any other ground meat you prefer. We have a local bison farm that sells ground bison for $9/lb. The Whole Foods by us sells it for $9.99/lb. So, here is an example of buying direct from the farmer to save some cash!
1 lb ground bison
1 medium butternut squash, peeled, cut in half, seeds removed, diced and roasted (about 1/2 of a medium squash)
2 stalks celery, chopped
1/2 medium yellow onion, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp dried basil
1 tsp garlic powder
1 tbs lard, coconut oil, or grass-fed butter
salt and pepper to taste
- Pre-heat oven to 375°, add butternut squash and 1/4 cup water to oven safe dish. Bake until you can easily stick a fork through a piece. Remove from oven and add about 2 cups to a casserole dish, set aside. Save the rest for leftover veggies to reheat with some butter, salt and cinnamon for a nice treat!
- Meanwhile, bring a medium-sized pan to medium heat, melt lard, add bison and cook until brown. Sprinkle with a bit of salt and pepper while it is cooking. Remove and place in casserole dish.
- In the remaining fat, add the celery, onion and spices. Sauté until onions are translucent and slightly soft. Add to the casserole dish.
Enjoy and be well this week!