So, I had grass-fed beef in my freezer along with butternut squash and figs in my refrigerator. Naturally, I threw all of them together and made a sweet and savory dish that I just could not stop eating! Cinnamon gave the dish a warm and earthy taste; figs added just a hint of sweetness. I hope enjoy it just as much as I did!
- 6 slices of bacon
- 1 large yellow onion, chopped
- 1 small butternut squash, cut into 1/2 inch cubes (approximately 1 1/2 cups)
- 1/2 teaspoon minced garlic
- 1 1/2 tablespoons ground cinnamon
- 2 teaspoons ground cumin
- 1/4 teaspoon allspice
- 1/2 teaspoon sea salt (and to taste)
- ground black pepper (to taste)
- 1 pound ground beef, preferably grassfed
- 2 organic tomatoes, chopped
- 1 cup dried figs, chopped and stems removed
- 3 tablespoons balsamic vinegar
- Cut the bacon into 1 inch pieces and brown in a skillet. Once cooked, place it on a plate with a paper towel to absorb excess grease. Leave approximately 1 to 2 tablespoons (depending upon your pan) on grease in the pan.
- Add the chopped onion to the bacon grease. Cook until the onions are translucent (approx. 5 minutes).
- Add the cubed butternut squash to the onions. Reduced heat, cover and cook for 10 minutes or until the squash starts to slightly soften. (The smaller the cubes, the shorter the cooking time.)
- Remove the lid and add the garlic and spices. Cook for 30 seconds.
- Add the ground beef, crumbling with a spoon as it cooks. You might need to increase the heat to cook the beef. Just watch to make sure the onions do not start to burn.
- Add the balsamic vinegar, chopped tomatoes and figs to the beef mixture. Stir to fully incorporate.
- Reduce heat to a simmer and cover. Cook for 30 to 40 minutes or until butternut squash is tender and tomatoes are broken down. Stir the mixture several times while it is cooks.
- Once finished, add the bacon and stir to incorporate.
- Add salt and pepper, as desired.
- Serve and enjoy!