Ingredients
- 1 Butternut squash, seeded, cut into small cubes (approximately 6 cups)
- 2 Tbsp + 1 tsp. avocado oil
- 1 small red onion diced
- 1 1/2 lbs ground bison (can sub beef or other ground meat)
- 2 large cloves garlic minced
- 1 bunch kale, chopped, ribs removed
- 2 Tsp Italian herb blend
- salt and pepper to taste
- 2 large avocados, cut into chunks
- Handful of olives of choice (optional)
Dressing of choice
Directions
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Preheat oven to 400 degrees F. Line large baking dish with parchment paper. to 400° F. Line large baking dish with parchment paper.
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In baking dish, dish, toss cubed butternut squash with 2 tablespoons avocado oil.
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Roast squash for approximately 20 minutes or until fork-tender.
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While squash is roasting, prepare bison mixture.
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In a large sauté pan over medium heat, melt tablespoon avocado oil.
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Add onions and sauté 5 minutes or until translucent.
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Add bison or other meat and brown meat.
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ADD GARLIC, kale, and Italian Herb Blend along with salt and pepper to taste. Cook until kale is wilted and bison is cooked through.
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PLACE SERVING of roasted butternut squash in individual bowls; add bison/veg- gie mixture; and top with avocado chunks, olive oil drizzle, or dressing of choice.
Serves 4
