Whole30 Roasted Butternut Squash with Ground Sirloin
An easy and delicious dinner for any night of the week!
For the squash:
- 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
For the ground sirloin filling:
- 2 tablespoon olive oil
- 2/3 cup chopped onion
- 2 garlic cloves, finely chopped
- 2 ½ — 3 cups sliced brown mushrooms
- 1½ pounds ground sirloin
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon coconut aminos
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 35-55 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.
Not stirring, add the ground sirloin and cook over medium heat for 3 minutes. Then stirring continuously to break up the meat clumps, cook beef until done and is no longer pink, about 3 minutes.
Add the salt, pepper and cayenne, stirring to combine. Add the spinach, and stirring continuously, cook for 2 minutes. Add the coconut aminos and stir and to combine.
Remove the squash from the oven and place on plates. Top with the meat mixture and serve. Garnish with Marinated Onions MAGIC ELIXIRSâ„¢.