Posted in honor of our Gold Medal win by Sage Kotsenburg in Olympic Snowboarding Slopestyle!
Prep/Cook Time: 30 Minutes
Ingredients (4 Servings)1 lbs Ground Bison
1 Cubed Butternut Squash *
1/4 Diced White Onion
1 Stick Unsalted Butter Cubed (Real Butter Please!)
1 Fist-Ful Linguine**
1/4 C. Shredded Parmesan Cheese
1 tsp. Olive Oil
A Pinch of:
Rosemary, Sage, Chives, Oregano, Chilli Flakes, Tumeric
STEPS
1. While you boil a large pot of salted water for the Pasta, toss the Butternut squash and diced onion together with a pinch of rosemary, oregano, sage, salt, and pepper in a shallow pie plate. Place the squash in the oven at 375 degrees for 15-20 minutes, until soft and tender.
2. Then drop your pasta into water that has reached a rolling boil. Add a splash of olive oil to the water. Boil for 10 minutes (or check you pasta package for timing.) Then drain and set aside.
3. Toss the cubed butter with a pinch of sage, chives, oregano, and chilli flakes as well as 1 tsp of olive oil.
4. Then in a high-sided saute pan brown the Bison. Add to the browned bison, a pinch of salt, tumeric, and chilli flakes. While on High heat toss the butter into the meat until it melts and hits a simmer then immediately remove from the heat and stir constantly.
5. Toss, into the bison, the onion/squash mix from the oven and the drained linguine and toss it all together. Toss in half of the Parmesan and use the remaining Parmesan to garnish on the top.
*Look for it in your freezer section for faster prep!
**I've been Gluten Free since 2012 so I love to go with Brown Rice Pasta. Not only is it GF, it's also fewer calories and a great hearty pasta!
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