Green Chile Burgers & Roasted Acorn Squash

I was looking for an acorn squash recipe that I could alter for paleo eating… low and behold, this recipe was already paleo friendly and YUMMY to boot. So I had to share ASAP! I did add some cumin and used red chili flakes and dried cilantro since I had not been to the store prior to finding this gem. I paired this with Green Chili burgers and a Roasted Sweet Pepper & Avocado Salad. Check it!

Green Chile Burgers

  • 1 lb grassfed ground beef
  • tablespoon of cumin
  • 2 cloves of garlic minced
  • 1/2 can of Hatch roasted green chiles (Trader Joe’s)
  • juice from half a lime
  • salt and pepper to taste

Mix all ingredients by hand in large bowl until well mixed (i use my hands so you don’t over mix the meat) I make about 3 burgers out of one pound of meat. Form in to patties that are about 1/2 inch thick. Throw on the grill at a medium temperature for about 5-10 minutes each side.

Roasted Acorn Squash

  • 2 (1 1/2 – to 1 3/4-lb) acorn squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

Tags: , ,

Categories: Nutrition, Recipe

Author:modpaleo

eater of paleo. provider of good eats. spreadin' the word.

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