Peel butternut squash and slice into 1-in wide pieces. Fit your food processor with the shredder attachment. Shred butternut squash and set aside.
Heat olive oil in a large, deep skillet over medium-high heat. Saute red onion for 3 to 4 minutes until lightly browned. Stir in ground beef and cook until no longer pink, 6 to 8 minutes, breaking up with a wooden spoon.
Stir in the dried herbs and spices and 1 teaspoon sea salt until well combined. Sprinkle in the vinegar, lime juice and fish sauce.
Add shredded butternut squash to the skillet and combine well with the beef. Cover with a fitted lid and cook for 4 minutes until the butternut squash is tender but not overcooked. Season with remaining ½ teaspoon sea salt.
Transfer to a large serving dish. Serve individual bowls topped with a dollop of Cilantro "Sour Cream" and Crispy Leeks.
For the Crispy Leeks and Cilantro "Sour Cream": In a clean skillet, heat tallow over medium-high heat. Fry leeks for 4 to 5 minutes until browned and crispy.
For the "Sour Cream", in a food processor, combine all ingredients until smooth.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/taco-beef-and-butternut-rice-with-cilantro-sour-cream/