Roasted butternut squash with a southwest twist features a spicy, robust filling of peppers, kale, and beef. Topped with cheese and a squeeze of lime these squash are a fun twist on a traditional enchilada without all that guilt.
RECIPE: SOUTHWESTERN BUTTERNUT SQUASH
INGREDIENTS: serves 4-6
2-3 medium butternut squash
1 pound ground beef
1 medium onion, chopped
2 bell peppers, chopped
1 cup shredded kale
1 small jalapeño, chopped (optional)
2 tablespoon olive oil
2 tablespoons fresh cilantro, chopped
1 cup salsa
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2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon cumin
2 cups shredded cheese
METHOD:
1. Preheat oven to 425 degrees. Peel butternut squash and remove seeds using a sturdy spoon; slice lengthwise creating two halves. Transfer the squash halves to a sheet pan that has been been sprayed with non-stick cooking spray. Drizzle with olive and sprinkle with salt + pepper. Place the squash in the oven and roast for 20-25 minutes until tender and easily pierced with a fork.
2. Heat oil in a skillet, over medium-high heat. Add in beef, onions, and peppers. Cook for 8-12 minutes or until onion is golden and beef has browned. Add kale and allow to wilt. Add all remaining ingredients, and stir will to combine. Bring to a boil, and reduce heat. Simmer for 8-10 minutes. Remove from heat.
3. Spoon the beef mixture into the squash halves. Top with cheese. Bake for 15-20 minutes or until the cheese has melted and is bubbly. Top with additional cilantro and a squeeze of lime. 
