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Beef Stuffed Acorn Squash

Beef Stuffed Acorn Squash: Cozy Fall Flavor in Every Bite

A delightful Beef Stuffed Acorn Squash recipe combines savory ground beef with mushrooms and figs for a cozy, nourishing fall meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Baking Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 whole Acorn Squash Choose ripe and firm squash for the best texture when roasted.
For the Filling
  • 2 tablespoons La Tourangelle Walnut Oil Adds a nutty richness; olive oil makes a great substitute.
  • 1 medium Onion Finely diced for even flavor distribution in the filling.
  • 2 cloves Minced Garlic Fresh or pre-minced boosts the savory elements.
  • 1 pound Ground Beef The main protein; feel free to swap for turkey, chicken, or sausage.
  • 8 ounces Baby Bella Mushrooms Contribute an earthy depth; omit if you prefer a lighter filling.
  • ½ cup Dried Figs Offer sweetness and texture contrast; dried cranberries or raisins work well, too.
  • ½ cup Chicken Stock Moistens your filling; beef broth or vegetable stock are good alternatives.
  • 1 teaspoon Fresh Rosemary Enhance that cozy fall flavor; dried herbs can be used in a pinch.
  • 1 teaspoon Fresh Sage Enhance that cozy fall flavor; dried herbs can be used in a pinch.
  • to taste Black Pepper Essential to balance flavors.
  • to taste Salt Essential to balance flavors.
  • ½ cup Pecans Provide delightful crunch; can be left out for a nut-free variation.
  • 1 cup Shredded Cheddar Cheese Adds creaminess; for dairy-free options, skip it altogether.

Equipment

  • Oven
  • large pan
  • Baking Sheet
  • Parchment Paper
  • mixing bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and prepare a baking sheet by lining it with parchment paper and lightly coating it with walnut oil.
  2. Halve the acorn squash using a sharp knife, scoop out the seeds, and roast cut-side down for about 20 minutes until tender.
  3. In a large pan, heat walnut oil over medium heat, add diced onion and minced garlic, and sauté for about 3 minutes until translucent.
  4. Add ground beef to the pan and cook for approximately 10 minutes, stirring until browned and no longer pink.
  5. Stir in chopped baby bella mushrooms, dried figs, and chicken stock, adding herbs, salt, and pepper, then simmer for 5 minutes.
  6. Scoop out most of the roasted squash flesh, combine it with the beef filling in a mixing bowl, and mix well.
  7. Stuff the squash halves with the filling, top with cheddar cheese, and return to the oven to bake for 5-10 minutes.
  8. Switch to broil and cook for an additional 2-3 minutes until the cheese is bubbly and golden.

Nutrition

Serving: 1squash halfCalories: 350kcalCarbohydrates: 18gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This recipe can be tailored with different proteins or additional vegetables like spinach or zucchini for added flavor and nutrition.

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