Elk Stuffed Acorn Squash

Serves 3-4


  • 1 lb ground elk
  • 1 Tbsp herb and garlic blend (Primal Palate)
  • 1 Tbsp dried rosemary
  • 1 leek, half moon sliced (white part only)
  • 2 Tbsp ghee, divided plus more for drizzling on tomatoes
  • 1 tsp sea salt
  • 2 acorn squash, sliced in half and roasted
  • 3 green onions, sliced
  • 1 pint orange tomatoes, roasted (optional)
  • 1/2 cup chopped parsley


  1. Preheat oven to 350.
  2. Slice each squash in half and cover with 1 Tbsp ghee and 1 tsp sea salt.
  3. Line a baking tray with parchment paper and add sliced squash and tomatoes if using. Drizzle ghee and a sprinkle of herb and garlic blend on top of the tomatoes. Bake for 30 min or until golden brown.
  4.  Heat a large cast iron skillet and add 1 tbsp ghee and leeks. Saute until leeks are translucent. Add ground elk, rosemary, garlic and herb blend. Cook until elk is done. Top with parsley and green onions.
  5. Remove squash and tomatoes from the oven and stuff with ground elk. Top with tomatoes and serve immediately. 

Nutrition Tip

I love the smell of rosemary. The aroma brings me back to my childhood, remembering spending the day in the kitchen with my grandma. Rosemary doesn’t only smell great, it contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion.

Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of allergic symptoms. Rosemary has also been shown to increase the blood flow to the head and brain, improving cognition. The next time you enhance the flavour of some special dish with rosemary, pat yourself on the back for making a wise as well as delicious choice.

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2 thoughts on “Elk Stuffed Acorn Squash”

  1. The Elk Stuffed Acorn Squash recipe looks awesome! I don’t any elk, but I’m sure the grassfed beef I have in my deepfreeze will also taste great. Thank-you.


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