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Baked Kabocha Squash and Ground Beef

Baked kabocha squash and seasoned ground beef combine to make one very filling multi-layer Paleo dish. by , updated Posted on

Kabocha Squash and Ground Beef
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, project manager at SPYR and Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

Kabocha squash has a sweeter taste than other squash. You may have some difficulty finding it in most grocery stores but when you do find it, I guarantee you’ll enjoy it. This double decker, multi-layer baked kabocha squash and Paleo ground beef recipe will help warm you up on a cool night and it will taste just as good cold, as leftovers, the next day.

I made a savory and a sweet variety of baked kabocha squash. The ones you see below are the sweet variety and all the rest shown are savory.

Baked Kabocha Squash

Make Squash For Dessert

Chop two apples and season the squash and apples with melted coconut oil, a healthy sampling of cinnamon and a pinch or two of sea salt and bake on a rimmed baking sheet. The baked apples and squash will melt together in your mouth and provide you with a dessert worthy dish to finish off the savory meal I’ve included below.

Seasoned Paleo Ground Beef

Words would go here…

Seasoned Paleo Ground Beef

…if I had something to say…

Kabocha Squash and Ground Beef

…but I don’t…

Kabocha Squash and Ground Beef

…so just check out the Paleo porn…

Kabocha Squash and Ground Beef

…and don’t forget to drool. :p

Baked Kabocha Squash and Ground Beef

Yield: 2-4 Servings

Ingredients

  • 1 kabocha squash, cubed
  • sea salt, to taste
  • coarse ground black pepper, to taste
  • dried chervil, to taste
  • extra virgin olive oil, to taste
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2lbs grass-fed ground beef
  • 1/2 cup pumpkin puree
  • 6oz can of tomato paste
  • 1-2 tablespoons fresh rosemary, chopped

Directions

  1. Preheat the oven to 350°F.
  2. Cube the squash and split it between two rimmed baking sheets. Season with sea salt, black pepper, chervil seasoning and drizzle with extra virgin olive oil. Toss to combine on the rimmed baking sheet and transfer to the oven. Bake for 20 minutes, toss and continue to bake squash for a final 20 minutes.
  3. While the squash is baking add the onion and garlic to a large skillet over medium heat.
  4. After 3-5 minutes add the ground beef. Break up the meat and season with sea salt and black pepper. Stir to combine with the garlic and onion.
  5. After 7-10 minutes add the pumpkin puree, tomato paste and fresh rosemary. Stir to combine well. Bring the mixture to a boil, cover and let the meat simmer until the squash in the oven is done.
  6. Remove the squash from the oven and assemble your meal.
  7. In a deep bowl add a few scoops of ground beef, top with baked squash and serve.
  8. Enjoy! :)

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