Roasted butternut squash stuffed with garlic infused herb meatballs with a firey beet glaze

Updated: Nov 5, 2020

Ingredients:

1 butternut squash

2-3 tbsp extra virgin olive oil

Salt

Pepper

Sage

2 large red beets

2 tbsp heavy whipping cream

2-3 cloves of garlic

1 lb grass-fed ground beef

1 tbsp grass-fed butter (optional)

Red long hot pepper 🌶️ (optional)

Thyme

Basil

Oregano

¼ cup of long grain rice (optional)


Recipe:

  1. Preheat oven to 375 degrees fahrenheit

  2. Cut the butternut squash (vertically, long) in half and scrape out the pulp and seeds inside.

  3. Drizzle 2-3 tbsp of extra virgin olive oil on each half of the butternut squash and sprinkle salt, pepper, and sage seasoning on top! You can't really go wrong here with how much of eat spice/herb you use, so get creative! Whatever looks good to your eye. (I would say 2 tsp of each if you want exact measurements).

  4. Bake butternut squash in the oven for ~50 minutes.

  5. Remove grass-fed ground beef out of packaging and place in a medium sized bowl.

  6. Add all seasonings to ground beef: thyme, basil, sage, salt, pepper, and oregano. About 2-3 tsp of each!

  7. Peel and chop garlic and add to the seasoned ground beef.

  8. Mix garlic and seasonings into ground beef using your hands to make sure everything is evenly distributed.

  9. Make meatballs 1 inch in diameter, about the size of a golf ball.

  10. Grease a baking sheet with melted grass-fed butter (or olive oil) and place meatballs on the sheet. 1 lb of ground beef should make about 12 meatballs.

  11. Place meatballs in the oven (while butternut squash is still cooking) and bake for ~25 minutes.

  12. While the butternut squash and meatballs are cooking, fill a medium sized pot halfway with water and boil the water.

  13. While the water is heating up wash and cut beets into 1 inch cubes.

  14. Add beets to boiling water and let boil until they soften, about 15-20 minutes.

  15. Remove beets from stove, drain water from pot and add beets to a Vitamix, magic bullet, or blender.

  16. Cut and remove seeds from red long hot pepper and add to blender if you want the beet sauce to have a little extra kick!

  17. Add heavy whipping cream and 1 clove garlic to beets and blend until smooth.

  18. Take butternut squash and meatballs out of the oven. Dress the squash with the beet glaze and fill the hole where the seeds were with meatballs. (However many can fit comfortabl

  19. Top with fresh basil (I used fresh cilantro because it was all I had) and enjoy!

  20. A little side of rice pairs well with this dish if you'd like!


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