Oh boy is this yummy. The sweet, nutty flavour of the roasted squash with the spiced, herby bison filling work beautifully. And for all those who are a fan of simple things - this dish is super versatile; any type of squash and any type of ground meat and it still works brilliantly! I however am a HUGE fan of the acorn squash - it's not as sweet as it's family of butternut and pumpkin, it's perfect for easy portion prep (1/2 each) and well, it's petalled edges look pretty... I'm a sucker for something pretty!
INGREDIENTS: (serves 2)
- 1 Acorn Squash
- 350g ground bison meat (but any ground meat would also work.)
- 1 medium onion - diced
- 2 cloves of garlic - minced
- 2/3 tin artichoke hearts - drained and roughly chopped
- 2 heaped tbsp of sliced sundried tomatoes
- 1/2 tsp red pepper/chilli flakes
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried majoram
- Handful of fresh kale
- 1 tbsp coconut oil
- 1 tsp olive oil
- Freshly ground sea salt and black pepper
- Optional: 1/4 cup red wine
- Preheat the oven to 200C fan.
- Slice the acorn squash through it's middle, scoop out and discard the seeds.
- Drizzle the open squash halves in a little olive olive oil, season with salt and pepper and place on a baking sheet, open face up, in the oven for approximately 30 minutes.
- In the meantime, fry the onion, garlic and dried herbs gently in the coconut oil over a medium heat until the onions have softened.
- Crumble the bison meat into the onions and fry until browned.
- If you have it, add the red wine and reduce until absorbed.
- Add the artichokes, sundried tomatoes, chopped kale and season with salt and pepper.
- Continue to heat for several minutes until the kale has softened then turn off the heat.
- Once cooked (soft to fork), remove the squash from the oven and fill with the bison meat.
- Admire and enjoy!
This is an easy supper that will please the masses. Nothing complicated, just good flavours that work well together. Simple, healthy cooking - my favourite kind!
I hope you enjoy!