Leaning into more warm and nourishing meals now that the seasons are changing, which means lots of seasonal produce like squash and root veggies and nutrient dense meat

🐗 Wild boar is actually an invasive species that causes billions of dollars of damage to agriculture and property each year, so by hunting these free-range animals, we kill 2 birds with 1 stone: less destruction, more nourishment

It’s basically a leaner more flavorful pork that’s better for you and the environment (but feel free to use any ground meat you’d like)

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Ingredients

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2 butternut squash
1 tbsp ghee
1 lb wild boar (Force of Nature is my fave)
1/2 yellow onion, diced
3 garlic cloves, minced
1 tsp dried thyme
1 tbsp fresh sage, finely chopped
1/2 tsp paprika
1 tsp salt
Crispy sage and sour cream to top
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Directions

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Preheat oven to 425 and line a baking sheet with parchment paper

Slice the squash in half lengthwise, scoop out the seeds and place the cut sides down on the sheet. Bake for 40 minutes or until fork tender

Meanwhile, heat the ghee in a pan and once hot add the wild boar, breaking it up as it cooks. After a few minutes, add the onion, garlic and spices and cook until the onion is tender.

Once the squash is ready, make some space by scooping out a bit of the insides and setting it aside. Fill with the meat mixture and broil for a few minutes

Top with crispy sage leaves (cook the leaves in some oil on a pan) and a dollop of sour cream

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