Whole30 Roasted Butternut Squash with Ground Sirloin
- 2 butternut squash (try to find one with a long neck) cut into 1 inch thick rounds, neck only
- 1 tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
Ground sirloin filling
- 2 Tbsp olive oil
- 2/3 cup chopped onion
- 2 garlic cloves, finely chopped
- 2 ½ – 3 cups sliced brown mushrooms
- 1 ½ pounds ground sirloin
- 1 tsp salt
- 1/2 tsp pepper
- ¼ tsp cayenne
- 2 generous handfuls spinach, chopped
Preheat oven to 400. Peel and cut the butternut squash into 1” thick rounds.
Brush with olive oil, sprinkle with salt and pepper. Place on a large sheet pan, lined with parchment paper.
Cook until soft but not mushy, about 55 minutes, flipping halfway through.
While the squash is cooking, make the filling
Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Sauté the onions for 3 minutes then add the garlic and cook for 30 more seconds, stirring.
Add the mushrooms and cook, covered for 3 minutes. Uncover and cook for 3 more minutes.
Add the ground sirloin and cook over high heat, about 6 minutes (or until meat is no longer pink). Breaking up clumps with a wooden spoon.
Add the salt, pepper and cayenne. Then add the spinach and cook for about 2 minutes.
Remove the squash from the oven and place on plates. Top with the meat mixture and serve. Garnish with Marinated Onions MAGIC ELIXIRS™.