Bison Butternut Squash Bowls

For me, eating plant-based means that I base most of my diet on a variety of vegetables, yet still include consciously chosen meats as a protein and heathy fat source. When it comes to making dishes with meat in them, I’m always sure to source from local, grass fed animals that are pasture raised.

Bison is one of my favourite type of meats as it’s packed with protein, iron and zinc, all of which are essential for energy production and various other bodily functions. Squash is super low in sugar, and is a great source of potassium and fibre making it a healthy carbohydrate option. I also included lots of grass fed butter, however it can be subbed for coconut oil if you are looking for a dairy-free option. As for the hash, feel free to get creative with your veggies. However you decide to make this dish, you’ll want to make extra because it’s even better the next day!


Bison + Veggie Hash

1-2 cloves garlic
1 large onion
2-3 stalks celery
2 medium zucchini
1-2 medium carrots, grated
2 pounds grass fed ground bison
1 bunch parsley, finely chopped

Butternut Squash Bowl

3 small butternut squash cut in half
1-2 tbsp grass fed butter


Preheat oven to 350 degrees F. Cut squash in halves and place on a baking sheet facing up, rubbing butter and salt and pepper to taste. Place in oven. 

Chop garlic and sauté in large pan with butter then adding onion, stir for 3-5 minutes. 

Add chopped celery, zucchini and grated carrots. Mix in the ground bison and cook everything together until tender and bison is cooked all of the way through. Add salt and pepper to taste.

Once squash is cooked, and starts to turn golden brown, remove from the oven. Scoop the bison and veggie hash into the butternut squash bowls, adding extra butter if desired. Sprinkle with chopped parsley for added flavour and colour. Serve warm and enjoy!