Autumn Butternut Squash with Bison and Cheddar Cheese

Fall is a season of colors, and season of changes. It is a season that finds us budling up in our favorite sweaters and seeking out food to fill our stomachs and warm our souls. This recipe will satisfy 4 hungry stomachs.





Here's what you need





1 medium butternut squash


1/2 lb ground bison


1 medium sweet onion (chopped)


2 cloves garlic (chopped)


2 large handfuls spinach (chopped)


10 medium white cheddar cheese pieces (chopped)


3 large tablespoons brown sugar


Greek yogurt


sea salt


cracked pepper


olive oil





1) Cut the squash in half and bake at 400 degrees for an hour or until soft, scoop out squash and set aside.





2) Cook bison, onions and garlic in a large skillet (add brown sugar, salt and pepper) until the bison is almost fully cooked.





3) Add squash to the skillet and continue to cook until bison is completely cooked.





4) Add spinach and cheese to the skillet, reduce heat, and cover. Stir occasionally until cheese is melted and the dish is evenly mixed.





5) Serve in a shallow bowl topped with a scoop of greek yogurt.