Prep time: 30 min Cook time: 20 min Rest time: 0 mins Total time: 50 mins
This fall harvest bowl is made with kabocha squash, Honeycrisp apples, raisins, raw goat cheese, and brisket crumbs and is topped with a creamy maple mustard sauce.
What you need to make a Fall Harvest Bowl with Creamy Maple Mustard
Ingredients:
For the bowl:
- Kabocha squash
- Honeycrisp apples
- Raisins
- Raw goat cheese
- Carnivore Crisps Brisket and/or Brisket Crumbs (I used both for varying sizes – ASHLEYR for 10% off)
- Grass-fed ghee (or butter – for cooking the squash)
- Sea salt (ASHLEYR for 15% off)
For the Creamy Maple Mustard sauce:
- Raw cream
- Lemon juice
- Maple syrup
- Yellow mustard
Equipment:
- Cooking pan
- Large serving bowl
(for the full recipe, scroll to the bottom)
Substitutions
Butter or tallow will work in place of ghee, although I recommend using butter or ghee.
Any squash will work in place of kabocha, any variety of apples will do, cranberries can be used in place of raisins (although I recommend raisins), and any sort of cheese will do.
Any meat cut from Carnivore Crisps will work. You can also use fresh/cooked meat. Chicken thighs are great in this bowl.
In the sauce, pasteurized cream will work in place of raw cream. You can substitute raw honey (ASHLEYR for 10% off) for the maple syrup, but note that it will change the taste entirely. I recommend using maple syrup if you can.
How to make a Fall Harvest Bowl with Creamy Maple Mustard
If a visual will help, watch the Instagram Reel for this recipe.
Pan-fry the kabocha squash.
Skin the kabocha squash and scoop out the seeds. Cut the squash into 1/2 inch x 1/2 inch pieces.
Measure out 4 cups and store the rest away.
Place 2-3 tbsp of ghee in your cooking pan and bring to medium-high heat.
Once the pan is hot and smoking, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don’t forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it.
When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.
Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
Make the Creamy Maple Mustard sauce.
In a bowl, add the raw cream, yellow mustard, lemon juice, and maple syrup.
Mix until all ingredients are evenly incorporated. Place the sauce in the fridge until you are ready to use it.
Chop the Carnivore Crisps, apples, and cheese.
If using full brisket pieces (ASHLEYR for 10% off) chop them up into smaller bits. No need to do this if you’re using brisket crumbs.
Chop or slice your apples into whatever shape you prefer (I did thin wedges) and set aside.
Chop or break apart your block of raw goat cheese. I chopped my cheese into thin slices then broke the slices apart for a jagged look – similar to crumbled feta.
Construct the bowl.
In a large serving bowl, add the kabocha squash, apple slices, brisket pieces, goat cheese pieces, and raisins. Drizzle the Creamy Maple Mustard over the top.
Mix, serve, and enjoy!
Mix well until all ingredients are evenly incorporated. This dish is great fresh or out of the fridge. If there are leftovers, store in an airtight container for 2-3 days.
Tips to make the best Fall Harvest Bowl with Creamy Maple Mustard
- If using full brisket pieces (ASHLEYR for 10% off) chop them up into smaller bits. No need to do this if you’re using brisket crumbs.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Fall Harvest Bowl with Creamy Maple Mustard
Fall Harvest Bowl with Creamy Maple Mustard
Equipment
- Large serving bowl
Ingredients
For the bowl:
- 4 cups raw kabocha squash (about 2 cups cooked)
- 2 Honeycrisp apples
- 1/2 cup raisins
- 8 oz raw goat cheese
- 1-2 bags Carnivore Crisps Brisket and/or Brisket Crumbs (I used both for varying sizes - ASHLEYR for 10% off)
- 2-3 tbsp grass-fed ghee (or butter)
- sea salt (ASHLEYR for 15% off)
For the sauce:
- 1/3 cup raw cream
- 2 tbsp maple syrup
- 2 tbsp yellow mustard
- juice from 1 medium lemon
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Pan-fry the kabocha squash.
- Skin the kabocha squash and scoop out the seeds. Cut the squash into 1/2 inch x 1/2 inch pieces.
- Measure out 4 cups and store the rest away.
- Place 2-3 tbsp of ghee in your cooking pan and bring to medium-high heat.
- Once the pan is hot and smoking, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it.
- When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.
- Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Make the Creamy Maple Mustard sauce.
- In a bowl, add the raw cream, yellow mustard, lemon juice, and maple syrup.
- Mix until all ingredients are evenly incorporated. Place the sauce in the fridge until you are ready to use it.
Chop the Carnivore Crisps, apples, and cheese.
- If using full brisket pieces (ASHLEYR for 10% off) chop them up into smaller bits. No need to do this if you're using brisket crumbs.
- Chop or slice your apples into whatever shape you prefer (I did thin wedges) and set aside.
- Chop or break apart your block of raw goat cheese. I chopped my cheese into thin slices then broke the slices apart for a jagged look - similar to crumbled feta.
Construct the bowl.
- In a large serving bowl, add the kabocha squash, apple slices, brisket pieces, goat cheese pieces, and raisins. Drizzle the Creamy Maple Mustard over the top.
Mix, serve, and enjoy!
- Mix well until all ingredients are evenly incorporated. This dish is great fresh or out of the fridge. If there are leftovers, store in an airtight container for 2-3 days.
What I used for this recipe:
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
