This is another great dish to make as we head out of summer and into the cooler seasons. The apple cider takes the flavor of the meat to the next level, while the apples provide a sweetness that is completely natural and not overbearing or artificial. 

Ingredients:

2 lbs of KOL Foods grass-fed beef stew or roast cut into cubes

• 1 large onion, chopped
• 2 garlic cloves
• 3 cups apple cider
• 1/4 tomato paste
• 2 tablespoons honey
• 6 medium acorn squash, halved
• 1 teaspoon cinnamon
• pinch of salt
• 1 1/2 tablespoons oil
• 1 onion, thinly sliced
• 6 Granny Smith apples, peeled and diced into cubes
• Salt and pepper to taste
• 1/2 KOL Foods beef, chicken or poultry broth
• 1.4 cup apple cider

Garnish:

• Pomegranate seeds
• Roasted pumpkin seeds
• Baby arugula

The Beef:

Preheat oven to 300 F

Place beef, chopped onions, garlic, apple cider, tomato paste and honey into a baking pan.

Seal tightly with foil and bake for 2-3 hours.

Set aside.

The Squash:

Preheat oven to 450 F.

Lightly oil the squash flesh and sprinkle with cinnamon and salt. Roast for 30 minutes or until tender.

The Apples:

1. Heat pan to medium heat. Add oil and thinly sliced onions. Saute onions until translucent. Add apples, salt and pepper and saute for four minutes on medium heat, so apples get a nice color. Add the broth and apple cider and simmer for fifteen minutes, uncovered.

Serve:

Shred the beef and saute in a pan over medium heat. Cook until beef becomes golden brown. Pour 1 cup of liquid from the braised beef and simmer for ten minutes.

Combine the braised apples with the beef. Stuff mixture into the roasted squash. Sprinkle top with garnish.

Serves 12