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Stuffed Butternut Squash Recipe

Stuffed Butternut Squash Recipe
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5.2 from 25 reviews

This Stuffed Butternut Squash recipe features tender roasted butternut squash halves filled with a flavorful mixture of ground beef, sautéed vegetables, herbs, and melted mozzarella cheese. It’s a comforting, hearty dish perfect for fall and winter meals, combining savory herbs with creamy textures for a delicious and satisfying meal.

Ingredients

Squash and Seasoning

  • 1 large butternut squash (or two small squash, see notes)
  • 1 tablespoon extra virgin olive oil (for drizzling)
  • Salt, to taste
  • Pepper, to taste

Filling

  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper (optional)
  • 1/4 cup heavy cream
  • 2 cups mozzarella cheese, shredded (divided)
  • Fresh parsley, minced (optional garnish)

Instructions

  1. Preheat and prepare squash: Preheat your oven to 425°F. Cut the butternut squash in half lengthwise, then scoop out and discard the seeds. Drizzle each half with 1 tablespoon of olive oil and season with salt and pepper.
  2. Roast squash: Place the squash halves cut side down on a baking sheet and roast in the oven for approximately 45 minutes, or until the flesh is fork-tender.
  3. Sauté vegetables: While the squash roasts, heat the remaining tablespoon of olive oil in a large deep skillet over medium heat. Add the finely diced onion and red pepper and cook for about 5 minutes, until they start to soften.
  4. Add garlic: Stir in the minced garlic and cook for an additional 30 to 60 seconds, until fragrant.
  5. Cook ground beef and season: Add the ground beef to the skillet. Season with salt, pepper, dried thyme, dried rosemary, ground nutmeg, and crushed red pepper if using. Cook the beef, breaking it up with a spoon, until it is no longer pink, about 5 to 7 minutes.
  6. Add cream and cheese: Stir in the heavy cream, then add 1 cup of the shredded mozzarella cheese. Mix well until the cheese melts and blends evenly into the beef mixture.
  7. Scoop squash flesh: Once the squash halves are roasted and cool enough to handle, carefully scoop out some of the flesh, leaving about a 1/2 to 1-inch border intact. You may mix the scooped flesh into the beef mixture or save it for another use.
  8. Fill squash and top cheese: Fill the hollowed squash halves with the beef and vegetable mixture, allowing some filling to mound over the edges if needed. Sprinkle the remaining 1 cup of mozzarella cheese on top.
  9. Bake again: Return the stuffed squash halves to the oven and bake for an additional 5 minutes, or until the cheese topping is fully melted and bubbly.
  10. Garnish and serve: Remove from the oven and garnish with minced fresh parsley if desired. Serve immediately, scooping along the edges and bottom to enjoy squash along with the filling.

Notes

  • You can substitute honeynut or acorn squash for butternut squash; however, you may need 2-3 smaller squashes due to their size.
  • Use lean ground beef to reduce excess grease; drain the beef if necessary after cooking.
  • Store any leftovers tightly covered in the refrigerator and consume within 3 days for best freshness.
  • The nutritional information provided is an estimate and may vary based on ingredients and portion sizes.

Nutrition

Find it online: https://flavorspath.com/stuffed-butternut-squash-recipe/