Bison Chili & Butternut Squash Casserole {Paleo}

I recently found myself on a bison mailing list after an event I attended hosted by a buffalo ranch in Western South Dakota.  Each week I am extremely tempted to order large quantities of meat.  In fact, I told Courtney that I wanted one particular package of assorted bison parts for my birthday… but unfortunately, he must have thought I was kidding.  Or just thought that ordering $175 of bison meat was unreasonable.  Not so!  That is what freezers are for!

Clearly he isn’t thinking about the possibilities!  Steaks, burgers, chilis, stews, bolognese, lasagna, stuffed peppers… I could go on!  (Really, I could go on)

Clearly, I’m a big fan of the lean meat.  When I got a giant butternut squash from my CSA last week, I knew I had to make this casserole I’ve been dreaming about.  It’s healthy comfort food at it’s finest, and it’s just perfect for the crisp Fall evenings that are upon us!

Bison Chili & Butternut Squash Casserole

Adapted from the Healthful Pursuit

For the filling

• 2 lbs lean ground bison
• 1 cup baby bella mushrooms, chopped
• 1 red onion, chopped – yield ~ 1 1/2 cup
• 3 cloves garlic, minced
• 2 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 28 oz. can diced tomatoes
• 3/4 cup green olives, sliced
• 1/2 cup raisins
• cinnamon

For the topping

• 1 large butternut squash, peeled and chopped into rough cubes – yield 8-10 cups
• 2 tablespoon coconut oil, melted
• 1/4 almond flour
• 1 egg, beaten
• 1/4 teaspoon oregano
• 1/4 teaspoon salt

How To:

1. Preheat oven to 400F and line a baking sheet with parchment paper or foil.
2. Peel and cube the squash and put in a large bowl.  Then coat with melted coconut oil, lay on the prepared sheet and roast for 35-40 minutes, until soft. Reset the oven to 375F.
3. Meanwhile, place bison in a large frying pan. Scramble-fry for 10 minutes or so until no longer pink. Transfer to a paper towel lined plate.  
4. Reserve a bit of grease in the pan.  Add mushrooms, onions, garlic, chili powder, cumin, and oregano and cook until the onions have softened.
5. Add tomatoes, olives and raisins. Stir and bring to a boil before stirring in cooked ground meat.
6. Spread mixture into a greased 3 quart (3L) shallow baking dish and set aside.
7. Mash the squash in a blender, food processor or stand mixer. Mix in almond flour, egg, oregano and salt.
8. Spread on top of beef mixture and sprinkle with cinnamon.  Bake for 40 minutes.

Serves 9

Johanna