3 TBSP. avocado, olive, or coconut oil
4 c. cubed organic butternut squash
2 c. diced organic mushrooms
1 yellow organic onion, diced
2 cloves garlic, minced
3 stalks celery, diced
2 TBSP. thyme
1 TBSP. oregano
1 TBSP. sage
1 tsp. pink Himalayan salt/ pepper
1 c. toasted slivered almonds
¾ c. almond meal
2 eggs and 1 egg yolk- organic and pasture raised
¾ c. bone broth- recipe here.
Preheat oven to 375 degrees F. Lightly coat with oil a 9×13 non-aluminum pan.
Heat a large skillet over medium-high heat and add the oil. Cook onion, squash and celery. Cook for about 7-8 minutes, or until onions are translucent and mixture is softened. Stir in mushrooms and garlic, cooking until squash is completely tender (about 8 minutes longer). Add in herbs and ¾ c. of the almonds, combining together well.
Transfer squash mixture to a baking dish.
In a separate bowl, whisk the eggs and broth. Pour over squash mixture and gently combine all ingredients together, being careful to avoid mashing the squash. Sprinkle almond meal and the rest of the almonds over the top of the stuffing.
Cover with parchment paper and bake for 30 minutes. Remove paper and continue baking about 10 minutes longer or until the top is golden brown.
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