So much goodness packed into one dinner! Just right for a cozy evening, filling the house with delicious aromas and filling your bellies with exceptional cruciferous nutrition. Remember to buy organic vegetables whenever you can. If you can’t source bison in your area, or you just don’t prefer it, you can certainly substitute ground grass-fed beef.


  • 1 lb. ground bison
  • 1 clove garlic, minced
  • 1 butternut squash, peeled and cubed
  • 8-10 Brussels sprouts, halved
  • 1 bunch kale, chopped
  • 2 tsp coarse salt
  • 1 tbsp lemon juice
  • Coconut oil


Preheat oven to 375F. Grease large baking sheet lightly with coconut oil. Add butternut squash and Brussels sprouts on an even layer on pan and sprinkle with a dash of salt. Bake for 15 minutes or until squash is soft. Meanwhile, heat some coconut oil in a large pan or skillet over medium heat. Add minced garlic and sauté until aromatic. Add bison and cook until browned. Add butternut squash and Brussels sprouts to your skillet and continue to cook. Stir in kale and drizzle with lemon juice. Sprinkle with salt to taste. Serve warm!

You might also enjoy my Hawaiian Skillet, Chicken Enchilada Skillet, or Autumn Harvest Salad.