Hasselback Butternut Squash with Spiced Beef, Basil and Mint

Hasselback Butternut Squash with Spiced Beef, Basil and Mint

Hasselback Butternut Squash with spiced beef, basil and mint. This one turned out better than expected!

Ingredients:
1 butternut squash, peeled and sliced almost all the way through, or hasselbacked
1 lb ground beef (I feel like this would be good with lamb too)
1 onion, sliced
1 tsp cinnamon
1 tsp cumin
Dash red wine vinegar
Handful of fresh basil, mint or any other tender herb you like. Cilantro would be a good choice.
Olive Oil
Salt

Roast your squash for about an hour at 350F, or until it’s nice and tender.

Brown you beef, onions and add some cumin and cinnamon, or whatever other spices you want. And, be sure to add a dash of red wine vinegar or any other vinegar you want. You need a little acid to brighten everything up. I feel like balsamic vinegar could work well here.

To plate up, get your squash, top with lots of beef and then scatter a ton of herbs over top. I used some different basils (I think I had Thai, cinnamon and Genovese growing) and fresh mint. Cilantro would be a good choice too (I didn’t have any). Season with flakey salt and eat up!

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