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Ground Beef Stuffed Butternut Squash

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© 2020 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

One of the best things about stuffed winter squash is that you can customize it to your liking. Feel free to make the recipe your own with whatever you have in your pantry. Use any kind of ground meat you like. Chicken or pork would work great in this recipe! I have tried stuffed squashes, like hokkaido, acorn, buttercup and they were very delicious.

  • 1/2 / 600 g Butternut squash
  • 2 tsp Olive oil
  • 350 g Ground beef
  • 1-2 Shallot, diced
  • 1 Large garlic clove, crushed
  • 200 g Pumpkin, finely diced (carrot, potato, or bell pepper are fine too)
  • 150 g Tomato, chopped
  • ½ tsp Dried thyme
  • ½ tsp Dried rosemary
  • Cayenne pepper
  • Salt & pepper
  • Chives, chopped
  • Parmesan, grated
  1. Preheat the oven to 200C/400F. Cut the butternut squash into halves and remove its seeds with a spoon. The squash I have is rather big, so I just use a half and save another half for soup.
  2. Line a baking tray with parchment paper and lay the butternut squash, cut side up on it. Brush with a teaspoon of olive oil and season. Roast for 45-55 minutes.
  3. Fifteen minutes before the squash is ready, heat the remaining teaspoon of olive oil in a skillet. Add the ground beef and cook it until brown, stirring often. Add the chopped shallots, crushed garlic, diced pumpkin and chopped tomatoes. Cook until the vegetables are softened.
  4. Add in dried herbs, cayenne pepper, salt and pepper. Stir and cook for 10 minutes on medium heat.
  5. Remove the roasted butternut squash from the oven and fill with beef mixture and top with grated Parmesan. Return to the oven and bake for 10 more minutes. Scoop out some squash flesh if you want to make more room for the stuffing. Sprinkle the top with chives and grate more Parmesam over and serve!

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com


35 comments:

Tom 10/9/21 02:14

...my crop of butternut squash need a bit longer to ripen, I will need to try this!

[Reply]
Brian 10/9/21 02:16

I wouldn't have thought of that but it sounds great!

[Reply]
J.P. Alexander 10/9/21 02:57

Gracias por la receta , la tendré en cuenta te mando un beso

[Reply]
savorthebest 10/9/21 05:20

Butternut squash is one of my favorites. This looks fabulous

[Reply]
Nancy Chan 10/9/21 05:46

Looks delicious. Great recipe.

[Reply]
babYpose 10/9/21 06:01

Looks delicious and not familliar of butternut, but must be good.

[Reply]
delphine 10/9/21 07:18

La butternut est ma courge préférée alors merci
Belle journée

[Reply]
Margaret D 10/9/21 07:39

That does look delicious.

[Reply]
Yvonne @ Fiction Books Reviews 10/9/21 09:37

We don't see a lot of butternut squash, here in the UK. However I have made similar dishes with stuffed marrow, which is pretty tasteless on its own, but quickly takes on the flavour of the filling :)

https://en.wikipedia.org/wiki/Marrow_(vegetable)

[Reply]
The Velvet Runway 10/9/21 11:55

This looks so delicious! I am definitely going to try this recipe!
Julia x
https://www.thevelvetrunway.com/

[Reply]
DEZMOND 10/9/21 13:38

I love the fact that the butternut squash season is at our doors! I usually roast it with potatoes and make a pure out of it. Can the skin of the butternut also be eaten? I know that the hokaido squash skin can and I use it for stuffing, but I always peeled the butternut one... and it ain't easy peeling it, I hate doing it with passion.

[Reply]
Angie's Recipes 10/9/21 14:07

@DEZMOND I don't eat butternut squash skin. Peeling it raw is troublesome, but after baking, it can be easily peeled off.

[Reply]
foodtravelandwine 10/9/21 14:34

I see Autumn here!!.....I love this recipe....but I want to continue with Summer!!....hahahaha....delicious recipe!!.......Abrazotes, Marcela

[Reply]
thepaintedapron.com 10/9/21 15:19

A perfect fall dish, I love the addition of pumpkin in the filling! I have been dreaming of acorn squash lately, time for some fall cooking!
Jenn

[Reply]
Chef Mimi 10/9/21 15:28

I like what you did here. I need to get more ground meat - it’s really versatile!

[Reply]
Kitchen Riffs 10/9/21 16:27

This looks like a lovely fall meal. We're starting to get some cool nights (still pretty hot overall all, though), so this is looking most appetizing. Thanks!

[Reply]
David 10/9/21 18:09

Angie, I didn't like to eat squash much until about the last 10 years and now its a staple for us. Haven't tried stuffed squash yet but I like the idea! Take Care, Big Daddy Dave

[Reply]
Pam 10/9/21 18:14

Hearty & delicious--perfect for the fall weather.

[Reply]
kathyinozarks 10/9/21 19:28

Your recipe looks and sounds delicious-thanks will pin it to save

[Reply]
bill burke 10/9/21 21:43

Sounds and looks delicious.

[Reply]
lea 10/9/21 22:49

Grazie per la ricetta, non l'ho mai preparata, bellissima idea e zucca gustosissima!

[Reply]
Sakuranko 10/9/21 23:19

Oh so good recipe looks so yummy

[Reply]
eileeninmd 11/9/21 11:11

Hello,
What a great idea, the stuff squash looks delicious. Thanks for sharing.
Take care, have a happy weekend!

[Reply]
yonosoymillenium 11/9/21 11:21

que buena pinta tiene esta comida, voy a probar esta receta, gracias por compartirla, se le ve muy apetitosa.

[Reply]
Królowa Karo 11/9/21 13:56

I have a butternut squash at home and I was just wondering what to do with it. You inspire.

[Reply]
Stefania 11/9/21 16:19

Grazie per questo piatto molto invitante

[Reply]
Martyna 11/9/21 21:53

This looks very delicious ;)

[Reply]
Pedro 11/9/21 22:38

Looks delicious! I like the stuffed pumpkin. A complete and rich dish.
Greetings

[Reply]
bread&salt 11/9/21 23:01

Looks great Dear Angie! Spices you used also add extra flavour to ground meat and i am sure it must be delicious,

[Reply]
Lowcarb team member 14/9/21 01:01

Such a good dish for the Autumn months.
Thanks for sharing the recipe.

All the best Jan

[Reply]
Federica Simoni 15/9/21 17:20

E' davvero molto appetitosa😋😋😋😋

[Reply]
Raymund 17/9/21 00:48

Such a nice dish as always Angie

[Reply]


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