Baked Butternut Squash
This baked butternut squash (or pumpkin) stuffed with ground beef, vegetables, and cheese is a hearty and comforting dish, perfect for a cozy dinner. The sweet and nutty flavor of the roasted squash or pumpkin pairs beautifully with the savory filling, and baking it all together in a cast iron pan ensures even cooking and a beautiful presentation.
Ingredients
- 1 medium butternut squash or small pumpkin, halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1/2 red bell pepper, diced
- 1/2 cup canned diced tomatoes (drained)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional, for a bit of heat)
- 1 cup shredded cheddar or mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Butternut Squash (or Pumpkin):
- Preheat your oven to 400°F (200°C).
- Drizzle the cut sides of the butternut squash or pumpkin with olive oil and season with salt and pepper.
- Place the squash halves, cut side down, in a cast iron skillet or baking dish. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
Prepare the Filling:
- While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
- Add the diced onion, garlic, carrot, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, until the vegetables are soft.
- Stir in the diced tomatoes, smoked paprika, oregano, cumin, chili flakes (if using), and salt and pepper to taste. Cook for another 5 minutes to let the flavors meld.
Assemble the Stuffed Squash (or Pumpkin):
- Once the squash or pumpkin has cooled slightly, scoop out some of the flesh, leaving a 1/2-inch border around the edges to create a cavity for the filling.
- Mix the scooped-out squash flesh into the beef and vegetable mixture.
- Fill the squash or pumpkin halves with the beef and vegetable mixture, pressing it down slightly to pack it in.
Bake the Stuffed Squash:
- Sprinkle the shredded cheese evenly over the stuffed squash or pumpkin.
- Place the cast iron skillet back into the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with fresh parsley and serve the stuffed squash or pumpkin halves hot.
Tips:
- Make Ahead: You can prepare the filling ahead of time and assemble the stuffed squash just before baking.
- Substitute: Swap the ground beef for ground turkey or a plant-based protein for a lighter option.
- Add Grains: Mix in some cooked quinoa or rice into the filling for added texture and heartiness.
This Baked Butternut Squash Pumpkin Stuffed with Ground Beef, Vegetables, and Cheese is a delicious and comforting dish, perfect for fall or any time you crave a savory, filling meal. The combination of sweet roasted squash and savory filling makes for a perfect balance of flavors. Enjoy!
