Cranberry Squash Ground Pork

This Paleo, Whole30, AIP and gluten-free dinner recipe combines ground pork and some fall ingredients like butternut squash and cranberries to make a wonderful meal.

This dinner recipe is not for you if you don't like your food groups touching, but if you are like me and love a good mish-mash of food, then you'll love this. It brings together a ton of fall ingredients and is also a great dish for those of you who know you need more greens but don't like them by themselves. It also is quite filling and 100% Paleo. It's kind of like breadless stuffing meets weeknight dinner. Ladies and gentlemen, I present you with Cranberry Butternut Squash Chard Celery Apple Ground Pork, nicknamed the more easily remembered and pronounced Cranberry Squash Ground Pork.

Cranberry Squash Ground Pork

• Author: Michele Spring
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 4 1x
• Category: Main Dish
• Method: Stovetop

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Description

This Paleo, Whole30, AIP, and gluten-free dinner recipe combines ground pork and some fall ingredients like butternut squash and cranberries to make a wonderful meal.

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Scale 1x2x3x

Ingredients

• 1 Butternut Squash, peeled, seeded, and cut into small chunks
• 1 tbs Coconut Oil
• 1 Onion, diced
• 2 Apples, peeled, cored, and diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 1 bunch Greens (Kale, Chard, or Spinach), chopped
• 1 cup Cranberries, fresh, frozen, or dried*
• 2 lbs Ground Pork
• 1 tsp Fresh Thyme, finely chopped
• 1 tsp Fresh Oregano, finely chopped
• 1/2 tsp Cumin (omit for AIP)
• 1 tbs Apple Cider Vinegar
• Salt to taste
• Pepper to taste (omit for AIP)

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Instructions

1. Preheat oven to 400 F. Cover a baking sheet with parchment paper.
2. Place diced squash on the baking sheet and generously sprinkle with salt and pepper.
3. Roast squash for 20-30 min or until soft.
4. Meanwhile, heat a large skillet over medium heat. Melt oil and then add garlic and onions. Cook until the onions are translucent, approximately 5 minutes.
5. Add pork, season with some salt and pepper, and cook until browned.
6. Simmer the cranberries in a separate pot over low heat until soft.
7. Add kale, cumin, thyme, oregano, celery, apples, and vinegar to the pork/onion mixture. Cook until the kale is tender.
8. Fold cranberries and squash into the pork mixture, taking care not to smash them too much.

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Notes

*If you use dried cranberries for Whole30, make sure they are fruit-juice sweetened