Stuffed Butternut Squash w/Polenta & Ground Beef
This beautiful and easy recipe featuring butternut squash is the perfect way to get creative in the kitchen for Fall. No one ever knows what to do with their Butternut Squash. Am I right? We buy it with the best intentions and then it sits on the counter for months as decoration. I was definitely that person, until one day I got desperate for something new and threw together the below ingredients. Well, the desperation paid off because this meal is incredibly delicious and satisfying. There is a ton of flavor with the addition of the red onion, Italian herbs, raisins and cilantro. In addition, you are getting an immense amount of immune supporting color (carotenoids) from the herbs, squash and red onion.
What are Carotenoids?
Butternut squash and winter squash in general is a gut-friendly food and also a source of carotenoids. Carotenoids are plant pigments that help fight disease! The more vibrant the color (yellows, oranges and reds), the richer the concentration of carotenoids. Diets rich in carotenoids offer protection against type 2 diabetes and many cancers. Winter squash is an excellent source of vitamin C, B1, folic acid, pantothenic acid, potassium, and dietary fiber. Even more, it is an excellent source of vitamin B6 and niacin.
Stuffed Butternut Squash Recipe
- 1 roasted butternut squash
- 1 c. cooked organic polenta *(sub. quinoa if intolerant to corn)
- 1/2 lbs. cooked organic ground beef *(sub. pinto beans for meatless option)
- 1 tsp. ghee, EVOO, coconut or avocado oil for roasting
- 1/2 chopped red onion
- 1-2 tsp. dried Italian herbs
- sea salt for taste
- chopped cilantro (optional)
- raisins (optional)
Directions:
- Preheat oven to 450 F. Wash and dry your butternut squash
- Cut long way in half. Remove seeds and strings
- Chop off upper neck of squash and slice into cubes, making sure to remove the outside skin
- Set your hallowed sections of squash, along with your cubes on a parchment lined baking pan
- Poke holes in the thick outside of the hallowed squash with a fork and rub EVOO on the inside of the squash and your cubes
- Place the hallowed squash face down on the baking pan and bake for 25 minutes
- Next, cook your polenta according to the label, as well as your ground beef
- Once your squash is cooked, stuff with equal parts polenta and beef or polenta and beans
- Sprinkle with sea salt and dried Italian herbs. Cilantro and raisins are optional toppings.
- Serve with soup or salad and bon appetite!
To your health!
Kristin, EYGO
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