Tag Archives: paleo squash recipes

Pattypan Squash Stuffed with Beef and Wild Mushrooms

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I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.

 

Ingredients:

  • 2 large patty pan squash
  • 2.5 lbs grass bed ground beef chuck
  • 1 onion, Chopped
  • 2 cloves garlic, Chopped
  • 2 cups wild mushrooms, Chopped
  • 2 tbsp coconut aminos
  • 1/8 cup vegetable broth
  • 1/2 cup greens (I used a mixture of kale, spinach, and chard)
  • Sage,pepper,salt,thyme,smoked paprika
  • 2-3 Tablespoons crumbled goat cheese (optional)

Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.

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Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.

 

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Hunter Gatherer Mahi Mahi

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I couldn’t figure out a good name for this, so I’ve just been calling it “Hunter Gatherer Mahi Mahi” since there are nuts and seeds involved….And you know the whole Paleo thing. It came up when my boyfriend mentioned breaded fish, or a breadcrumb thing….So I decided to go nuts….get it! (Yeah I didn’t think I was particularly funny either). Anyway, It’s super easy, and tasty, and once again, I am loving Mahi Mahi. The nuts and seeds give it a nice earthiness, and the spices make it perfect for an autumn dinner. I served it with some easy delicata squash rings and roasted turnips. I actually cooked them in the same big glass pan, I used aluminum foil to partition them into separate areas, but they baked at the same temperature, and had pretty much the same seasoning, so I saved myself some clean up.

Ingredients:

  • Mahi Mahi filets
  • Chopped Pecans
  • Black Sesame Seeds
  • Flax Meal
  • Chia Seeds
  • Salt, Pepper, Thyme, Cinnamon, Paprika
  1. Place fish filets in a glass pan
  2. Season with salt, pepper, thyme, cinnamon, and paprika
  3. Sprinkle with chopped pecans, black sesame seeds, flax meal, and chia seeds
  4. Bake at 375 until fish flakes easily
  5. Drizzle with olive oil before serving

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For the Delicata Squash Rings:

  1. Slice squash into rings
  2. Season with salt, pepper, thyme, cinnamon, and paprika
  3. Bake at 375 until soft
  4. Cut seeds out with a butter knife before serving
  5. Optional, spread some coconut butter on slices
  6. Optional, stick a veggie in the middle for presentation!

 


Stuffed squash

I absolutely love autumn. It’s such a great time to cook! I think  this is largely because fall is when winter squashes start coming into season, and I just love trying different things with them. They are so much bang for the buck too, they are often under $2 a lb. One of my favorite things to do, is so simple and filled with so many possibilities; I love to roast them and stuff them with vegetables and meaty goodness! Food, doubling as something fun to eat out of….Yes please!

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Here, I used Acorn Squash, and Delicata Squash, but Any small winter squash will do. I roasted the squash whole for about 30-40 minutes at 350 degrees while I prepared the filling. Then I cut them in half, removed the seeds, and then spooned some of the mixture inside. I put them back in the oven and roasted them for another 20 minutes or so, until the squash was soft to a fork, and the filling browned a little.

For the filling I used:

  • 1 lb ground beef
  • 1 cup kale (chopped)
  • 2 cups baby bok Choy (chopped)
  • 2 shallots
  • 2 cloves garlic
  • 1 cup shiitake mushrooms (chopped)
  • 1/2 cup scallions (chopped)
  • generous amount of ginger powder
  • 1/2 cup strained tomatoes
  • 2-3 tablespoon coconut aminos
  • 1/2 cup chicken stock
  • Salt, pepper

I actually….This is embarrassing. I forgot to put the mushrooms in the filling (they were meant to be mixed in). To remedy this, I sautéed them with some tallow or duck fat, and pepper. I then spooned them on top of the squash when I served it. You can do it this way as well, but when I envisioned the filling, I wanted the mushrooms inside.

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Regardless, stuffing squash is a delicious and versatile meal.  My recipe is just a guideline. Try different vegetable and meat combinations and try different squashes!

 


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