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 wonderful depth of flavor. A topping of crispy oregano panko bread crumbs completes the dish.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Heat the oven to 350 degrees F. Set the squash on a baking sheet and pierce 2 to 3 times with a paring knife. Bake until soft.
Step 2. While the squash is in the oven, cook the beef until no longer pink. Spoon the grease out of the pan, then transfer the cooked beef to a bowl and set aside.
Step 3. Wipe the pan with a paper towel. Saute onion in olive oil until starting to soften, then stir in cinnamon and clove.
Step 4. Add the beef back to the pan, then stir in salt and crushed tomatoes. Cover and simmer for 5 minutes.
Step 5. Take the squash out of the oven and slice in half lengthwise. Scoop out the seeds and discard. Scoop about half of the flesh out of each squash half and set aside.
Step 6. Increase the oven temperature to 400 degrees. Fill the squash halves with the beef.
Step 7. Top the beef with the scooped out flesh.
Step 8. Mix panko with olive oil and dried oregano, then spoon on top of the butternut halves. Transfer back to the oven and bake until starting to brown.
How to serve it:
Serve the stuffed squash by itself or with a green salad.
Full Recipe
Stuffed Butternut Squash with Ground Beef
Equipment:
Ingredients:
Method:
- Heat the oven to 350 degrees F.
- Lay 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.
- 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, then top the beef with the scooped out flesh.
- 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:
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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