Suitable for Paleo and gluten-free diets, this stuffing is very healthy and absolutely delicious. The slight sweetness of the roasted butternut squash offers a perfect balance our Ground Wagyu Beef. The pecans add a delightful slight crunch and the kale gives the dish a beautiful green accent.
Roasted Butternut Squash Stuffing with Ground Wagyu Beef and Kale
Time: 1 hour, 15 minutes
- 1 pound Lone Mountain Wagyu Ground Beef
- 4 cups butternut squash (1 medium squash)
- 3 shallots
- 1 Tablespoon olive oil + 1/2 Tablespoon for squash
- 4 cloves garlic, chopped
- 3 cups chopped lacinato kale, stems and ribs removed
- 2 cups chopped celery (about 5 stems)
- 1/2 cup chopped raw, unsalted pecans
- 1 teaspoons each chopped fresh oregano, rosemary, thyme, and marjoram
- 2 dashes red chili flakes (optional)
- 1/4 cup chicken or vegetable broth
- 2 eggs
- Sea salt and black pepper to taste
Preheat oven to 350 degrees. Lightly grease a 9×13″ casserole dish and set aside.
Cut squash into 1 inch cubes, peel removed. Place onto two baking sheets lined with parchment paper. Drizzle with about half a Tablespoon of olive oil and sprinkle with salt and pepper. Bake for 55 minutes, stirring once half way through.
While the squash is baking, chop shallots, garlic, celery, kale, and herbs.
Heat remaining olive oil in a large skillet of medium heat. Add garlic and shallots, letting cook until translucent.
Increase heat to medium – high and add Ground Wagyu Beef to skillet, browning meat and breaking into small chunks. Reduce heat back down to medium, add fresh herbs, and cook until meat is partially cooked, about 2-3 minutes. Add celery and kale, mixing in evenly. Allow to cook for another 5 minutes until vegetables are tender.
Scramble eggs with broth in a small bowl and set aside.
Chop pecans and set aside.
When squash is done baking, remove from oven and combine with Ground Wagyu Beef vegetable blend and pecans in casserole dish. Pour egg and broth mixture evenly across dish. Bake uncovered for 15-20 minutes.