1/2 butter nut squash, peeled and cut into 1/2-inch cubes
3 tablespoons butter or coconut oil
1 lb ground goat or beef
1 cup diced yellow onion
2 cups brussel sprouts
1 cup green peppers
1 cup diced celery
4 diced apples
3 diced garlic cloves
1 cup chopped fresh herbs (I used parsley and cilantro)
3 large eggs
Pecan crumble ingredients:
1 1/2 cups unsalted pecans
1/4 cup apples
1 tablespoon butter or coconut oil
2-3 cloves garlic, peeled and roughly chopped
1/4 cup fresh herbs (I used parsley and cilantro)
1/4 teaspoon salt
1/4 teaspoon black pepper
Bake butternut squash at 400 °F until tender but crisp.
Add meat, cooking fat, salt, and garlic cloves into skillet. Cook until brown, 3-4 minutes. Remove from skillet with a slotted spoon and place in a 9”x13” baking dish.
Add another tsp. of fat to the skillet. Sauté butternut squash, onions, brussel sprouts, peppers, celery and apples in the same skillet (with the juice from the meat) until tender. Add to baking dish. Mix in 3 eggs and fresh herbs. Bake at 350 °F for 20 minutes.
Combine crumble in food processor. Pulse until mixture is crumbly. Spread over baking dish. Bake additional 20 minutes.
Serve and feast!