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Hammer CrossFit


September 25, 2020

Roasted Butternut Squash & Sirloin

Written by: Denise & Kristina WillIf we had trees in the desert, they’d be turning colors right now. This month, we’ve prepared another yummy dish with all the colors and smells of fall! This recipe comes together in only about 30min (especially if you get pre-cubed squash from Sprouts or Trader Joe’s) and makes enough for leftovers the next day!Ingredients:

  1. 2.5lbs of Ground Sirloin, 90% lean
  2. 6 cups of Butternut Squash, cubed
  3. 1 large Red Onion, cut into strips
  4. 3 cups spinach
  5. 4oz of Pecans, whole or chopped
  6. 2 tbsp Olive Oil or Butter
  7. Salt & pepper (generous)
  8. Cinnamon, cloves, allspice, cayenne, and/or ginger to taste

Directions:- Preheat the oven to 425 degrees, toss the butternut squash lightly in oil and seasonings, and roast for about 25-30min, flipping halfway through- In a large pan on medium heat (I recommend getting a cast iron), brown the sirloin until it is no longer pink, then add the red onion and finally the spinach. You can also choose to throw the pecans in if you’d like to soften them a bit- Remove the squash from the oven and allow a few minutes to cool, then combine all ingredients into a large bowl. Top with any additional seasonings, mix well, and enjoy!Makes 6 Servings: 490 Calories Each

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