This stuffed butternut squash with ground beef dish is inspired by Mediterranean cuisine. The beef is cooked with onion and crushed tomatoes and is subtly spiced with cinnamon and clove for a wonderful depth of flavor.
My ingredient notes:
Many stuffed butternut squash recipes call for a topping of cheese but instead of that I used oregano panko bread crumbs here. The crumbs add delicious flavor and also a great, crispy texture that contrasts well with the soft squash.
Full Recipe
Stuffed Butternut Squash with Ground Beef
This stuffed butternut squash with ground beef is subtly spiced with cinnamon and clove and topped with crispy oregano panko bread crumbs.
Equipment:
Ingredients:
Method:
For the butternut:
- Heat the oven to 350 degrees F.
- Set the squash on a baking sheet. Pierce 2 to 3 times with a paring knife.
- Bake the squash whole until a paring knife goes through easily (about 1 ½ hours).
- When you have about 20 minutes left on the squash, cook the filling.
For the filling:
- Add the ground beef to a cast iron pan to which you have a lid. Cook, stirring often, until no longer pink and beginning to brown (5 to 7 minutes).1 pound ground beef (80 percent lean)*
- Spoon the grease out of the pan and discard. Transfer the cooked beef to a bowl and set aside.
- Wipe the inside of the pan with a paper towel, then heat the olive oil in it. Add the onion and cook until starting to soften (2 to 3 minutes).1 teaspoon mild olive oil, ½ medium onion, peeled and diced
- Stir cinnamon and clove into the onion, then add the cooked beef back in.½ teaspoon ground cinnamon, ½ teaspoon ground clove
- Stir in salt and crushed tomatoes, then cover and simmer for 5 minutes. Take off the heat and set aside.¼ teaspoon salt, 1 cup canned crushed tomatoes** (about 9 ounces)
- Take the squash out of the oven and let cool for a minute.
- Increase the oven temperature to 400 degrees F.
- Transfer the cooked squash onto a cutting board and carefully slice in half lengthwise. Scoop out and discard the seeds, then transfer the squash halves back onto the baking sheet. Scoop about half of the flesh out of each squash half and set aside.
- Fill the squash halves with the beef.
- Top the beef with the scooped out flesh.
For the panko topping:
- Mix the panko with the olive oil and the dried oregano. Spoon the mix on top of the butternut halves. Transfer back to the oven and bake until starting to brown (5 to 8 minutes).½ cup panko, 1 tablespoon mild olive oil, 1 teaspoon dried oregano
- Serve hot by itself or with a green salad.
Recipe notes:
*You can use ground beef that's leaner than that. If you do that you will have less or no grease to spoon out of the pan after browning the beef.
**You can substitute canned tomato sauce for the canned crushed tomatoes.
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Nutrition (estimate only):
More savory dishes spiced with cinnamon and clove:
- Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove2 Hours 30 Minutes
- Refrigerator Sweet Pickles with Cinnamon and Clove4 Hours 20 Minutes
- Tartar Sauce with Sour Cream (without mayo)35 Minutes
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