Cumin Ground Beef with Kabocha
Feel free to use a lean ground turkey or chicken here as well. If you’re looking for higher fat, simply use a higher fat ground beef or even lamb.
Servings 2
Calories 419kcal
Ingredients
- 1 cup kabocha squash cut into 1/2-inch dice
- 2 teaspoons avocado oil divided
- 1/4 white onion sliced
- 2 teaspoons Sichuan peppercorns whole, optional
- 3 green onions sliced, greens and whites separated, some of the greens reserved for garnish
- 4 cloves garlic minced
- 1 pound ground beef 95% lean
- 2 tablespoons coconut aminos
- 3 teaspoons cumin ground
- 1 teaspoon Korean chili flakes optional, omit for nightshade-free
- 1/2 teaspoons salt or more to taste
- 3 Thai red chili peppers whole dried, optional, omit for nightshade-free
Instructions
- Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Set aside.
- Toss the kabocha with 1 teaspoon avocado oil and spread onto the baking sheet. Bake at 425ºF until the squash is just beginning to brown, about 25 minutes. It should be soft when tested with a fork. Cover with a piece of foil half way through cooking if the tops of the squash are drying out.
- While the squash roasts, cook the onions. Heat a large nonstick pan over high heat. When hot, add a teaspoon of avocado oil along with the onions. Cook on high until the onions are soft and lightly charred in places. Transfer to a serving plate and set aside. Do not clean the pan.
- Add the peppercorns, whites of the green onions, and garlic to the pan. Cook in the residual oil until fragrant, about 1 minute. Add the ground beef, coconut aminos, cumin, sriracha, salt, and chili peppers, if using. Cook until the beef is browned and there is little to no liquid remaining.
- To serve, stir in roasted kabocha and add back the charred onions. Transfer to serving plate and sprinkle with the reserved greens of the green onions.
Notes
No need to Peel the kabocha.
You can also cook the kabocha squash in the microwave. To do so, prick the skin in several places with a fork or a knife. Microwave on high power for 5-7 minutes, turning it over half way through. Microwave until there is a slight give to the skin.
You can also bake the whole squash at 350°F for 30 minutes, at which point it becomes soft and is easy to cut in half, scoop seeds out, and dice.
Nutrition
Calories: 419kcal | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1098mg | Potassium: 1155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1308IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 8mg