This stuffed butternut squash with ground beef dish is inspired by Mediterranean cuisine and makes a delicious meal. The beef is subtly spiced with cinnamon and clove for wonderful depth of flavor. A topping of crispy oregano panko bread crumbs completes the dish.
For more delicious fall squash flavors, also check out this rosemary butternut squash and this cinnamon rub for butternut squash!
Recipe ingredients and notes:
- You can use ground beef that's 80 percent lean or leaner than that for this recipe.
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.
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
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Stuffed Butternut Squash with Ground Beef
Equipment:
- measuring cups and spoons
- knife and cutting board
- paring knife
- baking sheet
- cast iron pan with lid
- wooden spoon
- paper towels
Ingredients:
- 1 butternut squash
- 1 pound ground beef (80 percent lean)*
- 4 teaspoons mild olive oil, divided into 1 teaspoon and 1 tablespoon
- ½ onion, peeled and diced
- ½ teaspoon ground cinnamon
- ½ teaspoon ground clove
- ¼ teaspoon salt
- 1 cup canned crushed tomatoes** (about 9 ounces)
- ½ cup panko
- 1 teaspoon dried oregano
Instructions:
- 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 beef.
- 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).
- 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 1 teaspoon of the olive oil in it. Add the onion and cook until starting to soften (2 to 3 minutes).
- Stir cinnamon and clove into the onion, then add the cooked beef back in.
- Stir in salt and crushed tomatoes, then cover and simmer for 5 minutes. Take off the heat and set aside.
- 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 remaining 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).
- Serve hot by itself or with a green salad.
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