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 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
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.
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.