As the days get longer and the temperatures rise the more I want to be outside rather than inside. Some days I just don’t feel like spending much time preparing a meal and that’s when I look for quick, easy but still healthy options for our supper table. This recipe checks all those points and more!

Yield: 4 servings

Total time: 30 minutes


- 2 cups diced butternut squash

- 2 tbsp olive oil

- 1 cup bison broth (Click HERE for the recipe or substitute for beef broth)

- 1lb ground bison

- ½ tsp ground turmeric

- ¼ tsp curry powder

- 2 cloves garlic

- 2 tbsp soy sauce

- 4 cups cooked rice (Cook ahead of time for even quicker meal prep)

- 2 green onions

- 1 lime, cut into wedges

- Sour cream 


1. In a cast-iron skillet over high heat, brown the diced squash in half the oil for 5 minutes. Add half the broth and continue cooking until the broth has been completely absorbed. Set the cooked squash aside in a bowl.

2. In the same skillet, brown the meat with the turmeric and curry powder in the remaining oil for 5 minutes, breaking it up as it cooks. Add the garlic and soy sauce. Cook for 1 minute. Season with salt and pepper. 

3. Add the rice, squash and the remaining broth. Cook for 1 minute. Sprinkle with the green onion and serve with lime wedges and sour cream. 

Bison and squash fried rice in a cast iron skillet

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