The weather has been chillier and damp the past few days, so this hearty, tasty, fall-spiced one-dish meal has been a sufficient belly warmer. Full of butternut squash, white sweet potato, red cabbage, ground beef, and flavorful spices, it’s a winning combination. Perfect for fall, in my opinion.
Also, this probably comes as no surprise, but the flavors are even more abundant the next day and the texture becomes a bit creamy too. The creaminess is a result of the squash breaking down more when reheated and stirred. The sweet potato holds together more since it’s starchier, but probably adds a dose of its own creaminess as well. Regardless, it’s legit.
Meanwhile, catch me next Wednesday, October 18 on KATU Afternoon Live! I’ll be making my pumpkin spice chocolate clusters that I shared last week. Stay tuned!
Cheers and enjoy!
- 2 lb grass-fed ground beef
- 1-2 tsp grass-fed ghee, butter, or other fat of choice
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium red cabbage, chopped
- 1 medium butternut squash, peeled and chopped into cubes
- 1 medium sweet potato, peeled and chopped into cubes
- Splash of chicken broth, homemade or high-quality store-bought
- 1 Tbsp apple cider vinegar
- 2.5 tsp ground turmeric
- 1.5 tsp cumin
- 1/2 tsp cinnamon
- Pinch of cayenne
- 2 tsp sea salt, plus more to taste, if needed
- Black pepper, to taste
- Melt ghee or other fat of choice in a large pot over medium heat. Add the onion and garlic, and sauté a couple minutes. Then, add the ground beef and cook until browned, about 5-7 minutes, breaking up the pieces with a spatula as needed.
- Next, add the cabbage and 1 tsp sea salt. Stir, cover, and cook over medium-low heat for 5-7 minutes.
- Add the butternut squash, sweet potato, broth, vinegar, turmeric, cumin, cinnamon, cayenne, remaining 1 tsp sea salt, and black pepper. Stir, cover, and cook for 10 minutes.
- Check sweet potatoes and squash with a fork and if need be, cover and cook for another 3-5 minutes. Taste and adjust sea salt, pepper, and spices as desired.
Yields: 6 servings
Okay, it’s October and I’ve officially transitioned into pumpkin spice mode, but within reason. I figured I had to create some sort of sweet bite utilizing pumpkin spice since it’s kinda expected this time of year. And, really, I don’t mind being a taste-tester since I don’t make stuff like this very often. I especially love licking the spoon, but sometimes let my husband in on the experience too.
Meanwhile, these clusters are a lovely balance of nuttiness, crunch, spice, salt, and sweet. The pumpkin pie spice becomes more prominent overnight, making these even better the next day. These are super simple to make too, but I do warn you to be careful when melting the chocolate. Moisture, even one drop, will make your chocolate seize and though it is potentially fixable, it’s a pain in the butt and not fun. I speak from experience — this happened the first time I tested this recipe. I was able to fix the chocolate after a Google search, but it took a long time and a lot of fuss. I’ve had it happen another time a long time ago too, but had to totally pitch the chocolate. So sad. Don’t let it happen to you!
Cheers and enjoy!
P.S. Catch the replay of me making these on KATU Afternoon Live from October 18 HERE! This was also my one-year anniversary going on the show!
- 3/4 cup raw pecans, roughly chopped
- 1 cup large flaked unsweetened coconut
- 3/4 cup raw pumpkin seeds/pepitas
- 6 oz unsweetened baking chocolate (I used this brand)
- 3 Tbsp coconut sugar, or more if you want sweeter chocolate
- 1.5 tsp pumpkin pie spice
- Pinch of sea salt
- Maldon sea salt, to garnish (find HERE)
- Preheat oven to 350 degrees F. Place raw pecans, pumpkin seeds, and coconut on a large baking sheet. Mix together and toast in the preheated oven for 5 minutes. Give a stir and if needed, toast for another 1-2 minutes. Remove from oven and set aside.
- Melt chocolate in a double boiler over medium-low heat. Be careful not to get any moisture in the chocolate or it will seize! Once melted, stir in the coconut sugar, pinch of sea salt, and pumpkin spice. Whisk until dissolved.
- Remove chocolate from heat and stir the nut mixture into the chocolate. Line a large baking sheet with parchment paper and drop chocolate clusters in 1-2 Tbsp portions. Finally, garnish with Maldon sea salt.
- Leave on counter to set or place in the fridge to speed things up a bit.
Yields: 18-20 clusters, give or take (depending on size)
With the arrival of fall, I am turning more toward squashes and harvest produce for inspiration. As I said last week, I’m still not quite ready to dive into pumpkin spice everything, but I’m inching my way into the season with touches of cinnamon and winter squash (check out my harvest bowl recipe from last week if you haven’t). This recipe features both flavors, and makes for a lovely autumn twist on my original bean-free hummus recipe. Speaking of my other hummus recipe, I had been making repeated batches of it, but now, I’m switching it up and putting this one on repeat. It is incredibly tasty, though the other one is too!
Enjoy this hummus with veggie slices, plantain chips, grain-free tortilla chips, mixed into salads, on top of eggs, etc. There are many possibilities, so eat it however you like!
Cheers and enjoy!
P.S. I went back on KATU Afternoon Live on Tuesday, September 26 and made my harvest bowl recipe that I mentioned above. Watch the replay of my segment HERE.
- 1 cup pumpkin puree (homemade or canned)
- 1 cup zucchini, diced
- 1/4 cup tahini
- 2 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- Sea salt and black pepper, to taste
- Raw pumpkin seeds to garnish, if desired
- Extra drizzle of extra virgin olive oil to garnish, if desired
Place all ingredients except the garnishes in the food processor or blender. Blend until smooth, scraping down the sides and blending again, as needed. Pour into bowl and garnish with a drizzle of extra virgin olive oil and pumpkin seeds, if desired.
Store in the refrigerator for up to a week.
The weather has definitely transitioned to fall here in Portland and this has made me really excited about Autumn’s bounty. The squashes, apples and pumpkin everything, along with pretty colors, dancing leaves and smell of warm spices. I definitely love summer, but fall is so magical and cozy. Not only that, but it gets us into the holiday season, which I absolutely adore.
With that said, I tossed together this fall-inspired saute the other day. It’s sweet and smoky with warm cinnamon spice. It makes for a delicious side dish, and I think it would pair especially well with chicken or turkey. Hope you enjoy it!
- 5 strips good quality peppered pork bacon, chopped
- 1 medium beet, chopped into cubes
- 1 large apple, chopped (I used braeburn)
- 2 dried Turkish figs, chopped
- 1/4 large green cabbage, chopped
- 1/4 cup bone broth
- 1 tsp apple cider vinegar
- Himalayan sea salt to taste
- 1/2 tsp cinnamon
- Heat large skillet over medium heat. Add the chopped bacon and stir. Continue to cook for a few minutes, until bacon starts to sizzle and crisp up.
- Next, add the chopped beet and stir. Continue to cook for about five minutes over medium-low heat. Then, add the apple, dried figs, bone broth, vinegar, sea salt and cinnamon. Stir well and cook another two to three minutes.
- Add the chopped cabbage and stir. Season to taste with more sea salt, if desired.
- Once the cabbage has wilted down a bit and the beets are tender, remove from heat and serve.
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