Holiday Recipe: Bison-stuffed Butternut Squash with Yogurt Sauce
This dish captures the festive season's essence and showcases the rich flavors of regeneratively raised meat and dairy.
Join us on this culinary adventure as we explore the marriage of holiday traditions and ethical eating, creating a feast that delights the taste buds and supports regenerative agriculture. The bison brings the dish a robust, earthy taste, while the yogurt sauce adds a creamy and indulgent touch.
1/4 cup Alexandre Yogurt
Juice of 1 lemon
1 clove garlic, minced
2 tsp fresh thyme
Salt and pepper to taste
Whisk all ingredients in a bowl
Bison-stuffed Butternut Squash
2 butternut squash
2 Tbsp Olive oil
1 Tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
1 Tbsp Italian seasoning
1 onion diced
1 package of Force of Nature Bison (or choice of regeneratively rasied ground meat)
4 cloves of garlic, minced
1 Tbsp chopped sage
A few sprigs of thyme
4 oz Spinach
1/2 cup dried cranberries
1/2 cup pecans
Preheat oven to 400 F
Prepare the butternut squash. Slice each one in half lengthwise. Use a spoon to scoop out the seeds.
Place butternut squash on a baking sheet with cut sides facing up. Drizzle the cut sides of the butternut squash halves with olive oil and rub the oil into the squash—season generously with salt and pepper.
Turn the squash halves over and place it cut sides down on the sheet. Roast for 30-40 mins
In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
Add bison meat and break it up with a spatula.
Add salt, pepper, minced garlic, Italian seasoning, vinegar, and sage. Cook for about 5 minutes or more on medium heat until the sausage is thoroughly cooked through.
Add fresh spinach and a little more olive oil. Cook for another 5 minutes on medium heat until the spinach wilts.
Add dried cranberries and chopped pecans and mix everything.
Remove squash from the oven and turn the cooked squash halves cut sides up.
Let it cool slightly. Using a spoon, scoop out the flesh, leaving about a 1-inch border along the sides.
Divide the sausage filling among the four halves and stuff the squash until the mixture is leveled or slightly higher.