Saturday, March 3, 2012

Meet "The Pile" (GAPS, Paleo, Primal, gluten Free, grain free, dairy free)

By Kristen

Grain free cooking renders meals so nondescript, I frequently find myself serving “food pile.” This food pile blends the naturally sweet flavors of pastured pork and butternut squash.


1 medium to large butternut squash
1-2 tablespoons butter or olive oil
1 pound ground pastured pork
1/2 onion
1 tablespoon parika
1 tablespoon ground fennel seed
1 teaspoon cumin
2 cloves minced garlic
5-7 cups baby spinach
1 or more tablespoons hot sauce (I used Cholula)
Celtic sea salt to taste

Squash Layer: 

Preheat oven to 400 degrees. Wash butternut squash Cut in half lengthwise, scrape out seeds and stringy parts. Place cut side down in lightly greased pan. Bake for 45 minutes to an hour. Remove cook squash from skin. Add butter or oil and mash with a fork. Salt to taste.

Pork Layer:

In a large pot brown pork. In a separate saucepan cook onions until soft. Combine onions and pork. Add spices and garlic. Stir to thoroughly combine. Add spinach a few cups at a time, stirring continuously until it is wilted.
Stack your piles and serve.
Voila! A perfect pile.

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