Pumpkin & Beef Sautée
- 800 grams beef (minced, grass-fed, 1.76 lb / 28.2 oz)
- 500 grams pumpkin (minced, grass-fed, 1.76 lb / 28.2 oz)
- 250 grams bacon (minced, grass-fed, 1.76 lb / 28.2 oz)
- 4 tablespoons fresh parsley
- 3 tablespoons ghee (minced, grass-fed, 1.76 lb / 28.2 oz)
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1 pinch freshly ground black pepper
- 1/4 teaspoon salt (minced, grass-fed, 1.76 lb / 28.2 oz)
- Cut the pumpkin in half and remove the seeds.
- Note: I used Hokkaido pumpkin in this recipe.
- You can use any winter squash you like, just be aware of the different carbs content (e.g.
- butternut squash has almost twice the amount of carbs as Hokkaido).
- You can keep the seeds and use them for roasting.
- Place the beef into a bowl and keep at room temperature while you prepare the pumpkin.
- Peel and dice the pumpkin into small cubes.
- Transfer to a pan greased with 2 tablespoons of ghee (or butter) and briefly roast from all sides.
- Season with salt and cover with a lid.
- Stir once or twice to prevent burning and cook for about 10 minutes on low-medium heat.
- Meanwhile, slice the bacon into thin stripes and roast on a pan until brown.
- When done, set aside.
- Mix the beef with the spices (paprika, cayenne pepper and black pepper) and season with salt.
- Place in another pan greased with 1 tablespoon of butter (or ghee) and cook until brown while sirring frequently.
- When done, add the crisped up bacon.
- Remove from the heat and mix in freshly chopped parsley.
- Add sautéed pumpkin and and combine well.
Originally posted 2019-02-20 17:51:00.