This dish is so versatile it can be eaten for breakfast, lunch, or dinner (accompanied by a side dish such as sautéed kale), and even reheated as leftovers.
This post is sponsored by the Paleo Recipe Generator, which features over 700 Paleo recipes personalized to meet your unique needs.
Type of dish: Breakfast, Lunch, Dinner, Leftovers
Oven Temp: 350°F (180°C/Gas 4)
Equipment: Roasting Pan, Sauté Pan
- 2 to 3 lb butternut squash, cut in half, pith and seeds removed
- 1 lb ground beef
- 8 slices bacon, chopped
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- ½ lb mushrooms, sliced
- 1 tsp cinnamon
- 1/3 tsp sea salt
- ground pepper to taste
- ½ tsp dried thyme
- 1 TB fresh chives, chopped for garnish
- Preheat oven.
- Place squash cut side down in a roasting pan in a ½ inch water and bake for 30 minutes.
- Meanwhile, on a medium heat sauté bacon, onion and mushrooms for 8 minutes.
- Add beef and remaining ingredients (except chives) and continue to cook for 15 minutes and then let cool.
- Scoop most of the pulp from the squash and add to beef mix.
- Fill squash halves with mix, return to oven and bake for 20 minutes.
- Remove from oven and serve garnished with fresh chives.
For more recipes like this, and meal plans that can be customized just for you, check out the Paleo Recipe Generator.