Pumpkin & Beef Sautée

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4.50 from 108 votes

Pumpkin & Beef Sautée

30 minutes
Calories 820kcal


  • 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.


Calories: 820kcal

Originally posted 2019-02-20 17:51:00.

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