Cranberry Squash Ground Pork - a Paleo and Gluten-free dinner recipe

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


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.



  • 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)


  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.


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

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