Ingredients
- 4 cups peeled and cubed butternut squash
- 1 1/2 pounds grass fed ground beef (or pork or lamb)
- 1/2 teaspoon fine sea salt
- 1/2 cup bone broth of choice
- 1 1/2 teaspoons lemon juice nutritional yeast flakes, for serving (optional)
Nut-Free Pesto:
- 2 cups basil leaves, packed
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, chopped
- 1/2 teaspoon fine sea salt
Instructions
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Make butternut rice by running cubed squash through your food processor using the shredder blade attachment. Scoop into a separate bowl and set aside. Wipe down food processor bowl so it will be clean when you make the pesto below.
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Heat a large skillet over medium-high heat. Add ground beef in skillet and season with sea salt. Cook beef, breaking up into small pieces, until browned and cooked through, about 3 to 4 minutes.
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Add butternut rice to the pan and toss well with the beef. Pour broth into pan, bring to a boil, and cover with a lid. Cook for 2 minutes until butternut is tender.
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Remove lid and cook for a couple more minutes until most of the broth has evaporated. Season with lemon juice and remove from heat immediately.
- Meanwhile make pesto: Place all pesto ingredients in clean food processor using regular blade attachment. Turn the machine on for at least 30 seconds until a very finely minced pesto sauce is achieved. Set aside.
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Distribute beef and rice among individual serving bowls and drizzle with desired amount of basil pesto. I personally like a hefty amount because it is utterly delicious and addictive! Serve warm sprinkled with nutritional yeast if desired & enjoy!