This festive fall dinner is easy to throw together and happens to be an instant crowd pleaser! I recommend subbing starchy vegetables like acorn squash in the colder months for your traditional grains. Winter squash is rich in fiber, vitamins A and C, and antioxidants. Grass-fed beef is a quality protein that will provide you with the nutrition you need, particularly vitamins like iron, B12, and omega-3 fatty acids. This entree is not only visually appealing, but also balanced and nutritious- would be great to serve at a fall dinner!
Nutrition:
Acorn Squash: Vitamin A, vitamin C and fiber are all standouts in acorn squash. This starchy squash is mildly sweet and finely textured. You can add the puree to smoothies or pancake batter to add volume and nutrition for a delicate taste of fall.
Grass-fed beef: Grass-fed beef is an excellent source of hard-to-obtain vitamins like heme iron which is readily absorbed, and vitamin B12. Grass-fed beef is higher in omega-3 fatty acids than its conventionally raised counterpart. We know that these DHA and EPA omega-3s are linked to heart heath, cognition, memory retention and anti-inflammation.
- 1 acorn squash
- 1/2 lb grass-fed ground beef
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 1/2 cup parsley, chopped
- 1 tbsp olive oil
- 1/4 cup pecans, chopped
- Preheat your oven to 375 degrees F.
- Cut your acorn squash in half lengthwise and use a spoon to scrape out the seeds and pulp.
- Cook your acorn squash in the oven, cut side down for 40-45 minutes until tender.
- In a medium skillet, saute your red onion and garlic in 1 tbsp of olive oil. Add your ground beef and cook until the beef is no longer pink.
- Remove your acorn squash from the oven and fill with your onion, garlic and beef mixture. Top with chopped parsley and chopped pecans.
