Ready for a dish that will knock your socks off? This is my favorite combination of foods and I LOVE making this dish at home, especially during the fall. What's even better is it's completely Whole30 compliant. Melissa's Produce sent me a few gorgeous butternut squash so I knew it was time to share my favorite recipe with you.
You'll find a dish similar to this on the menu at many restaurants in some form, and I suggest you ALWAYS try it. It never disappoints ;). It's hearty, sweet, yet savory, and all kinds of comforting.
While this is a veggie heavy dish, it's pretty carb heavy as well, so be sure to serve this along side some good leafy greens to make sure you've got a balanced meal that fits your Whole30 meal template.
Start by preheating your oven to 425. Carefully slice off the peel of your butternut squash using a sharp knife. Remove the center seeded part and chop the rest into cubes. Don't feel bad if you can't get uniform shapes with this thing- mine are hysterically varied in size and shape ;)
Cover in olive oil and a sprinkle of salt, then roast for 15 minutes at 425.
While roasting, chop apple, coat in coconut oil (and a pinch of cinnamon if desired) and set aside.
Toss squash after 10 minutes of baking, then add the apple cubes to the pan and roast for another 10 minutes.
While squash and apple are roasting, heat some ghee or olive oil in a large skillet on the stove top. Add in ground pork, then sprinkle with your favorite herbs, garlic, salt, and pepper. Use a fork to break up the pork into bite size pieces. Halfway through cooking, add in diced onion, chopped fresh sage, and cook until onion is soft, and sausage is cooked through.
When squash and apple are done roasting, carefully remove and add to the skillet, mix everything together, and serve.
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