Roasted Butternut Squash (with Ricotta and Mexican Pork)
Roasted Butternut Squash gets a flavorful upgrade with creamy ricotta and spiced Mexican-style pork. It's a vibrant dish that feels fancy, but is easy to make with only 4 ingredients!
Equipment
- Oven
- Skillet
Ingredients
- 2 Large Butternut Squash
- 1 Cup Ricotta Cheese
- 1 lb Ground Meat turkey, beef or pork
- 2 tablespoon Taco Seasoning
Instructions
- Preheat oven to 375°F. Slice the butternut squash in half long ways and clean out the seed cavity with a spoon. Spray the inside with avocado oil (or oil of your choice).
- Place the squash face down on a parchment paper lined baking sheet. Cook for 1 hour or until soft.
- When the squash is almost done, heat up a skillet on medium heat. Cook ground meat for 3 minutes and then season with taco seasoning. Cook until brown and fully cooked through. Strain access grease if needed.
- Spread ricotta cheese (about a ¼ cup) over the cooked butternut squash. Top with meat and chopped cilantro and enjoy!
Video
Nutrition
Calories: 567kcalCarbohydrates: 46gProtein: 30gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 112mgSodium: 244mgPotassium: 1691mgFiber: 8gSugar: 9gVitamin A: 40256IUVitamin C: 79mgCalcium: 329mgIron: 5mg
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