An alternative to plain mashed potatoes, this vibrant, fall-inspired recipe makes for a delicious side dish and can even be eaten as a main entrée. Start with a base of sweet butternut squash combined with caramelized onions and dried parsley. Mix in some crispy bacon and grass-fed beef for a hot, paleo-friendly meal (or side dish) that you’ll love!
- Preheat oven to 450 degrees F. Cut butternut squash in half lengthwise.
- In baking dish, place both halves facedown and fill with 1/4-in. water. Bake about 45 minutes or until squash is fully tender, then remove seeds and scoop out guts into bowl and set aside.
- In deep frying pan, heat coconut oil and add onions. Cook over medium heat until caramelized.
- While squash and onions cook, fry bacon. Remove from pan and break into tiny pieces. Set aside.
- Cook beef in leftover bacon grease or just enough grease to coat the pan.
- In giant bowl, mash squash with salt, pepper and parsley. Mix in beef and bacon and serve with onions on top.
Cooking tip: Instead of baking the butternut squash, cut into chunks and boil until tender.