Time 1h35m Yield 4 servings. Number Of Ingredients 11 Steps:
Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.
Time 50m Yield 4 Number Of Ingredients 14 Steps:
Preheat the oven to 400ºF/200ºC. Cut the butternut squash into halves and remove its seeds with a spoon. Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes. Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often. Add the onion, garlic, and mushrooms. Cook until the onion softens. Add the tomato, bell pepper, dried thyme, oregano, cayenne pepper, salt, and pepper. Stir and cook further for about 15 minutes, on low-medium heat. Remove the roasted butternut squash from the oven and scoop out some more of its flesh, to make room for the stuffing. Stuff the butternut squash halves with the beef mixture and top with grated parmesan. Return to the oven and cook for 10 more minutes.
Time 1h20m Yield 6 servings. Number Of Ingredients 15 Steps:
Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes. , Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash. , Bake 40-50 minutes, basting with glaze every 15 minutes.
Yield 2 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil. Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on. Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more. Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar. Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.
More about “beef stuffed squash recipes”
Time 1h15m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Cut squash in half. Discard seeds and sprinkle squash with a little salt. Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes. Cook beef, onion, and celery till meat is brown. Drain off fat. Stir in flour, salt and sage. Add milk. Cook and stir until thickened and bubbly. Stir in rice, olives and almonds. Turn squash cut side up in dish; fill. Bake, uncovered, at 350 degrees for 30 minutes.
