Bacon-Wrapped Roast Beef with Roasted Coconut Acorn Squash

Movie date night was finally a success!  Jason and I watched The Hunger Games, along with everyone else on this planet.  I swear, while ordering the tickets you couldn’t even browse online without seeing something about it.  Is it worth all the hype?  Well, it’s pretty darn good.  It’s good in that it’s different; the plot is definitely something that hasn’t been done before.  However, the cinematography method included that whole shaky camera thing  (to make action scenes look more involved than what they really are) and that got kind of annoying.  We did take an entire bag of pistachios with us, and piled all the empty shells on Jason’s crotch.  I think our neighbors started getting kind of annoyed at all the crackling and sucking noises — oh well.  Next thing you know after the very strict “do NOT use your cell phone” commercial they play beforehand they are going to include, “do not enjoy any snack that requires sucking or peeling.”  We had a great time, and before we left the house I whipped up an amazing dinner.

This dinner was really exciting because I finally decided to use one of the grass-fed cuts I ordered from Wild Type Ranch.  More of an inexpensive cut — I had ordered a sirloin roast.  Especially when going grass-fed these “value” cuts are a lifesaver.  They save you a little money, and with proper cooking they can be quite tasty.  It is just a tougher piece of meat, so like any roast it requires some time put into it.  This little roast was only about 2 lbs though, so I figured what a perfect opportunity to wrap it in bacon!!  The bacon helped keep it moist, and of course a salty, crunchy outside makes everything better.  That’s a fact, by the way.

As for our side dish — kept it so incredibly simple.  I had found these little miniature acorn squashes (mostly because they are out of season).  Generally they are big enough that they work perfectly for stuffing with meat and vegetables; however, these small ones were perfect for a single serving of a starchy carb.  The hole for stuffing wasn’t much more than a inch and half in diameter so they were just roasted and topped with something really special and comforting.

Ingredients for Bacon-Wrapped Roast Beef

  • 1 grass-fed sirloin roast (2-3 lb)
  • 5-6 strips of un-cured bacon
  • 2 tbsp. pastured butter or ghee
  • 1 tbsp. dijon mustard (read your label here)
  • 1 tbsp. horseradish (read your label here)
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • 1/2 c. red wine (optional, you could use balsamic or red wine vinegar)
  • 1.5 c. beef broth


  1. Preheat oven to 400 degrees.
  2. Rinse your roast under cool water and pat dry.
  3. Season roast with salt and pepper.
  4. Mix butter, mustard, horseradish, and garlic together in a small bowl.  Rub generously all over roast.
  5. Lay out bacon strips, slightly overlap them.  Place roast on top of strips and wrap around, secure with toothpicks if necessary.
  6. Place roast in a baking dish or roasting pan and bake for 20 minutes.
  7. After 20 minutes add your wine and broth to the pan, but turn your heat down to 350.  Continue baking until roast is fully cooked — aim for an additional 20 minutes per pound.

Ingredients for Roasted Coconut Acorn Squash

  • 2 small acorn squash, halved and seeds removed
  • coconut butter
  • salt
  • ground cinnamon


  1. Preheat oven to 400 degrees.
  2. Lay squash halves (cut side down) on a baking sheet.
  3. Bake for about 30 minutes – they’re done when you start to smell them and you’ll notice if you poke on the outer skin it will give in a little bit.
  4. Remove from heat, sprinkle with salt to your liking.
  5. Scoop out some coconut butter and spoon into the squash cavity — you can have the coconut butter melted already or you can let the warm squash do the work.
  6. Finish off with some cinnamon to make it really special.

I have to take a minute to talk about coconut butter with you.  If you’re reading this and you have no idea what the hell coconut butter is or why you should be eating it — well, we’re going to solve this right now.  Coconut butter is the most wonderful thing, and I have a sheer love for it.  It is basically raw coconut flesh that has been made into a smooth butter — just like a nut butter is made but with coconut.  Okay, so first — how do you use it?  You use it in any way that you would think of using a nut butter or syrup.  So you can spread it on fruit, put it on your pancakes, rub it on savory things like squash, you can blend it in a smoothie, you can drizzle it on chocolate covered bacon like an icing…I mean seriously, the possibilities are endless.  After I scoop some out, I lick the spoon just straight up like you would a cake batter.  I mean this stuff is heavenly.  So why should you eat coconut butter.  Okay, this is where it gets good.   Am I the only one that gets excited about food that tastes amazing but is also good for you?  I mean it’s a double win here.   Coconut butter is an excellent source of lauric acid which is an antiviral, antibacterial, anti-fungal agent.  It is the fat that is also found in a mother’s milk, so think about that!  Your body coverts lauric acid to a substance called monolaurin which helps you fight viruses and bacteria — it strengthens your immune system.  What’s really cool is that lauric acid is only found in a few things — butterfat, coconut oil, and palm kernel oil.  So other than getting lauric acid when you are an infant, from your mother’s milk, you won’t get it anywhere else unless you eat these things.  Eat coconut butter by the spoonfull — you know what I like to say…your body will LOVE YOU FOR IT!!!!

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