This Butternut Squash & Bacon Stew is one of our favorite healthy, nutrient dense meals.
I’ve shared that we follow a Ketogenic diet to assist Kicker’s body get rid of the cancer. Well, many people assume that eating this is boring, too bland, and maybe a bit too complicated. This delicious recipe will prove all of those assumptions wrong!
So, here’s what we are having for dinner…
Butternut Squash & Bacon Stew
Yield 4 + Leftovers
- 1 medium butternut squash
- 1 head of garlic, peeled and finely chopped
- 4 TBSP organic, grass-fed butter
- 1 lb organic, pastured bacon
- 1 lb organic pastured ground chicken
- 1 bunch of organic kale
- 1 quart bone broth
- 1 cup raw cream or coconut milk
- sea salt to taste (I'm always generous with sea salt.)
- freshly ground black pepper
- 1 tsp red pepper flakes
- 1-2 avocados, peeled and diced
- Slice the butternut squash in half, lengthwise.
- Scoop out the seeds and discard.
- Peel the skin off of each side. Then, cut into 1 inch cubes.
- Melt butter in a large pot. Then, add the garlic and squash.
- Sauté for about 10 minutes on medium low, stirring frequently.
- Add the bacon and ground chicken. Continue cooking on medium for another 10 minutes until chicken is browned.
- Pour in the broth, kale and add the spices. Cook on medium low for 1 hour.
- 10 minutes before the stew is done, add the raw cream or coconut milk.
- Garnish with avocado and serve.