Author Notes
I've always found difficulty cooking butternut squash creatively until stumbling upon The Healthy Foodie's blog and recipe for Butternut Squash, Kale & Ground Beef Breakfast Bowl from July 13, 2013. I love kale and always have a supply in my fridge so decided to adapt this breakfast recipe into dinner, while at the same time experimenting with my vexing butternut squash! Below is the result, to which I am very pleased! I featured this on my own blog, LauribethLoves,this past December and it has become a wintery dinnertime success! —Lauren Elizabeth
Ingredients
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1 cup
Butternut Squash, Roasted & Cubed
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1 teaspoon
Olive Oil
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1/2
Red Onion, diced
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3/4 cup
Button Mushrooms, sliced
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1/4 cup
Pine Nuts
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1 cup
Fresh Kale
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1/4 pound
Organic Ground Beef, 90/10 lean
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Parmesan slivers
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Creme Fraiche, dollop (optional)
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Chilli Flakes, pinch
Directions
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In a large wok, heat up the olive oil and add the onions/mushrooms.
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Next, grab a small frying pan and toast the pine nuts until golden brown. Once the onions and mushrooms have softened a bit, add the pine nuts and cover with the kale. Let the kale wilt before adding the ground beef.
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Keep on medium heat until the beef has browned, and add the prepared butternut squash. Mix all together in the wok until everything has mingled evenly.
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Transfer to a bowl, sprinkle with some sliced Parmesan, chili flakes and dollop of creme fraiche. Grab a fork and dig in!
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