I was first introduced to this recipe while searching for Whole 30 recipes on Pinterest. I have made so many iterations of this super simple “one-pot” meal that it was hard to choose which one to share. I settled on a mix of green peas and butternut squash. This dish is extra healthy when you use our 100% grassfed ground Beef. Foxhollow Farm’s grassfed beef is lower in saturated fat, has fewer calories than conventional beef, is high in Omega 3s, and has no added hormones or antibiotics!
1 lb Foxhollow Farm Grassfed ground beef
2 cups steamed butternut squash
1 cup shelled green peas (fresh or frozen)
3/4 teaspoon salt + 1 pinch
1 teaspoon cumin
1 teaspoon garlic granules
1/8 teaspoon Foxhollow Farm Crushed Red Pepper
1/2 teaspoon dried sage
3/4 cup coconut milk
3/4 cup Duck Duck Beet Bone Broth
1/3 cup sliced almonds
Preheat the oven to 350 degrees. Peel and cube the butternut squash (or you can use a bag of frozen already cubed and blanched butternut). Place a steamer pot over medium heat with a few inches of water. Add the butternut into the top and season with salt. Steam the butternut until aldente (barely cooked) and then remove it from heat and set aside uncovered. Put the frozen peas in a mesh strainer and lightly prince with warm water (no need to cook them! Just break them apart). Place the ground beef in an oven proof pan or cast iron skillet over medium heat and season liberally with salt, cumin, garlic, crushed red pepper fakes, and sage. Break up the beef into small pieces with a spatula while cooking. When the meat is mostly cooked remove it from the heat and set aside. Beat the eggs, cream and broth together with a pinch of salt in a bowl. Mix the steamed butternut and peas in with the beef mixture. Pour the egg mixture into the pan, making sure the meat and veggies are mostly covered. Bake the entire dish in the oven-proof skillet or pan for 40 to 45 minutes until the center is set. Add the sliced almonds and broil for 2-3 minutes. Let it cool for 5 minutes then serve and enjoy.