Squash + Ground Turkey

By mdancause

Ingredients

• 1 kabocha squash, cubed
• sea salt, to taste
• coarse ground black pepper, to taste
• chervil seasoning, to taste
• olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 lbs grass-fed ground beef
• 1/2 cup pumpkin puree
• 6oz can of tomato paste
• 1-2 tablespoons fresh rosemary, chopped

Details

Servings 2
Adapted from paleoporn.net

Preparation

Step 1

Preheat the oven to 350°F.

Cube the squash and split it between two rimmed baking sheets. Season with sea salt, black pepper, chervil seasoning and drizzle with olive oil. Toss to combine on the rimmed baking sheet and transfer to the oven. Bake for 20 minutes, toss and continue to bake squash for a final 20 minutes.

While the squash is baking add the onion and garlic to a large skillet over medium heat.

After 3-5 minutes add the ground beef. Break up the meat and season with sea salt and black pepper. Stir to combine with the garlic and onion.

After 7-10 minutes add the pumpkin puree, tomato paste and fresh rosemary. Stir to combine well. Bring the mixture to a boil, cover and let the meat simmer until the squash in the oven is done.

Remove the squash from the oven and assemble your meal.

In a deep bowl add a few scoops of ground beef, top with baked squash and serve.