Hasselback Butternut Squash
Hasselback Butternut Squash with spiced beef, basil and mint
Servings: 2
Ingredients
- 1 butternut squash peeled and sliced almost all the way through, or hasselbacked
- 1 lb ground beef lamb would be great too
- 1 onion thinly sliced
- 1 tsp cinnamon
- 1 tsp cumin
- 1 dash red wine vinegar
- 1 handful fresh basil mint or any other tender herb you like, cilantro would be a good choice too
- olive oil
- salt
Instructions
- Roast your squash for about an hour at 350F, or until it’s nice and tender.
- Brown you beef, onions and add some cumin and cinnamon, or whatever other spices you want. And, be sure to add a dash of red wine vinegar or any other vinegar you want. You need a little acid to brighten everything up. I feel like balsamic vinegar could work well here.
- To plate up, get your squash, top with lots of beef and then scatter a ton of herbs over top. I used some different basils (I think I had Thai, cinnamon and Genovese growing) and fresh mint. Cilantro would be a good choice too (I didn’t have any). Season with flakey salt and eat up!
Video
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