This is one of our favourite recipes inspired by one of our most loved from The Paleo Kitchen cookbook.  You can make up pretty quickly (especially if you have pre-cooked the mince).  Sometimes I pre-cook the squash (the first stage of the cooking) and then its super fast with pre-cooked mince. This ones always a winner with Chef Dom and I really like it too.  

Stuffed Butternut Squash (with Apple & Pork)
Recipe type: Dinner
Type of food: Paleo
What you need:
  • 1 butternut squash (about 1 kg) for 2 adults (or 2 mini butternut squash for 4 children)
  • 1 Tbsp coconut oil
  • 1 yellow onion, diced
  • 1 apple, cored and diced
  • 500 grams of ground pork (or other minced meat will work)
  • 2 tsp dried parsley
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ⅛ tsp ground cinnamon
  • 1 Tbsp almond flour
What to do...
  1. Preheat the oven to 180 degree celsius on fan bake.
  2. Place the squash in the oven whole.
  3. Bake for 20 minutes or until the squash is just tender and then cut in half lengthwise (use oven gloves it will be hot).
  4. Return to oven and continue to bake for around another 10 minutes until squash soft to touch.
  5. Remove from oven and let squash cool.
  6. Heat oil in pan and add onion and apple and saute until onion translucent. Add in pork, parsley, cinnamon, salt and pepper. Cook throughly so no pink meat remaining and all combined.
  7. Remove the seeds from the squash and scoop out the remaining flesh (be careful not to tear the skin of the squash so leave yourself a lip of about 1 cm around the squash) and put in large mixing bowl.
  8. Add the mince mixture to the squash and mash to combine all.
  9. Place the squash shells into a large baking dish and fill them with the mince mixture and then sprinkle over with the flour.
  10. Bake for 10 minutes and then serve straight away.