This stuffed butternut squash with ground beef makes a delicious and satisfying meal you can easily make with pantry ingredients.
Course: Main Course
Calories (Estimated): 479kcal
measuring cups and spoons
knife and cutting board
cast iron pan with lid
1poundground beef (80 percent lean)*
4teaspoonsmild olive oil,divided into 1 teaspoon and 1 tablespoon
½onion,peeled and diced
1cupcanned crushed tomatoes**(~9 ounces)
Heat the oven to 350 degrees F.
Pierce the squash 2 to 3 times with a paring knife, then lay the entire squash on a baking sheet.
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 and cook, stirring often, until no longer pink and beginning to brown (5 to 7 min.)
Spoon the grease out of the pan and discard, then 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 it 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, then transfer them back to the oven and bake until starting to brown (5 to 8 minutes).
Serve hot by itself or with a green salad.
*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.