Wild Rice Butternut Squash Bake


I love creating new meals!  It is always a plus when the kids actually like it too!  I have a few butternut squash that I needed to use up so I thought I would try to create a new dinner!

Wild Rice Butternut Squash Bake, serves 8 about 1 1/2 cups each

3 cups  butternut squash, diced

1 1/2 pounds of lean ground beef or lean ground turkey

3 cups of kale

1 cup onion, chopped

3 cups of Grandma’s Tomato Sauce (from Fixate, if you use a different sauce it will change the container counts. 3 cups of this sauce = 9 green)

1 1/2 cups Greek yogurt

4 cups wild rice, cooked

Preheat oven to 350 degrees.  Brown the ground beef in a skillet.  While the meat is browning cut, peel and dice the butternut squash into about 1″ pieces.  Place the squash in a medium mixing bowl.  Add the onion, kale, tomato sauce, wild rice, and Greek yogurt to the squash.  Mix well.  Once the ground beef is browned add to the squash mixture.  Stir well.  Pour into a prepared 9×13 pan.  Cover with foil and bake for 30 minutes.  Remove the foil and bake for an additional 10 minutes.

21 day fix: per 1 1/2 cup serving 1 red, 2 green, 1/2 yellow





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