Stuffed Butternut Squash.
I wanted to do something new and creative with butternut squash for dinner one day this past week. I absolutely love butternut squash and have shared several recipes through the years here at The Creative Life In Between on how I enjoy preparing it.
The most simple is yummy, but easy Roasted Butternut Squash.
Another fabulous way to serve it is Roasted Butternut Squash and Spinach Lasagna – OOOO LA LA!!
Or how about Penne with Goat Cheese and Butternut Squash? Such a delight with crunchy toasted walnuts!
But how about a meaty version?
I had a fresh package of grass-fed ground beef in the fridge, so after googling beef and butternut squash, I found some ideas and tweaked up a favorite found at Civilized Caveman Cooking.
This full-flavored, meaty, and paleo version was DELISH!
Another winner of a way to serve Butternut Squash!
Here is how I made it. Hope you’ll give it a try.
Stuffed Butternut Squash
- 1 butternut squash
- 1 lb. ground beef (grass-fed organic if possible) or ground turkey
- 6 slices bacon, chopped
- 2 sweet onions, sliced and coarsely chopped
- 1 stalk celery, diced
- 1 Tbsp fresh minced rosemary
- 1/2 tsp cinnamon
- 1/4 tsp thyme
- salt and pepper to taste
- 1 Tbsp balsamic vinegar
Preheat oven to 400 degrees F.
Cut butternut squash in half lengthwise. Scoop out seeds. Place flesh down in glass 9×13 baking dish. Pour 1/2 inch of water into baking dish. Roast in oven for 30-40 minutes or until a fork can be easily inserted through skin into soft flesh.
While squash is roasting in the oven, saute sliced strips of bacon in a large skillet over medium-high heat until crispy. Set aside and pour off all but about a tablespoon of bacon drippings. Saute onions (reserving 1/4 for topping) and celery in same skillet for 2-3 minutes. Add beef, rosemary, cinnamon, thyme, salt and pepper. Stir and saute until beef is cooked through.
When squash is done, remove from oven, and reduce oven temperature to 350 degrees F.
Scoop out all but about 1/4 inch of flesh from squash halves. Add mashed squash and crispy bacon (reserving 1 Tbsp. for topping) to meat mixture . Stir to completely combine. Fill both butternut squash shells with meat and squash filling. Return to oven in same baking dish for 10-15 minutes.
Saute remaining 1/4 chopped onion with balsamic vinegar until caramelized.
Remove stuffed squash from oven. Top with balsamic caramelized onions and reserved bacon. Cut each squash half in half to create 4 servings.
Cheers & Hugs,