I have lots of too share, but I want to get all my thoughts together. Instead, I am just going to jump straight to this yummy recipe.
Just before thanksgiving I bought a kabocha squash because I’d seen a few people post pictures of recipes with them, but have been too chicken to cook with it. Well, that and I just couldn’t find a recipe I liked. Then, this past week we found organic bison at the grocery store on sale, and I had a good idea of what I was going to do.
P.S. This is a one skillet/pan recipe, which makes it even better because who likes washing dishes? Not me!
Bison, Kabocha Squash, and Cabbage Skillet
Ingredients
- 1 pound grassfed bison
- 1 tablespoon avocado oil
- ½ medium kabocha squash – seeded, peeled and diced (roughly 2 - 2 ½ cups)
- 1 small head of cabbage – thinly sliced
- 1 small onion – chopped
- 3 tablespoons of coconut aminos
- 1 tablespoon of ume plum vinegar
- Pinch of sea salt
Preparation
- In a large skillet or pan warm up pan over medium heat. Once warm, add oil to pan.
- Add bison to pan and cook until browned and you see no more pink.
- Add onions to meat and cook for 2-3 minutes, or until they become aromatic.
- Toss in diced squash and cook for 10 minutes, until they start to soften.
- Finally, add in cabbage (it will look like a lot, but it cooks down), coconut aminos, and vinegar. Cover and cook for an additionally 15 mins. Stir occasionally.
- Once the squash is soft and cabbaged is cooked down it is ready to devour! Enjoy in a bowl or topped on whatever you want. Be creative.
Shared on AIP Recipe Roundtable
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