I can’t believe I’ve never posted this recipe. It’s something I’ve been making for my family weekly for ages. Like, years. So simple & easy, it could very well be called the ‘kitchen sink’ stuffed butternut squash because any of the veg in here can be substituted. In fact, every single ingredient can be substituted. Is this getting too crazy for you? Don’t have bacon? That’s ok, maybe next time. Don’t have ground beef? How about bison? Turkey? Pork? You get the idea. Hate kale? Good, because you can use chard, collards, spinach or literally any other green thing you can think of in here. If all those reasons aren’t enough to love this dish, here’s another. You won’t ever feel guilty about serving that ‘extra veggie side’ because this could BE the veggie side. It’s chock full of veg. So let’s get to it, shall we!
Who could say no to this beauty?
How to prepare stuffed butternut squash
- PREP TIME: 30 mins
- COOK TIME: 1 hour 15 mins
- TOTAL TIME: 1 hour 45 mins
- AUTHOR: Trisha
- SERVES: 4-6 sevings
- 3 lbs Butternut Squash (you can use one or two squash, depending on the sizes. I prefer two small) Halved, roasted & cooled.
- 1 lb Nitrate Free Bacon
- 1 lb Grass Fed Beef
- 1 Onion, diced
- 4 oz Mushrooms (diced)
- 3-4 cloves Garlic, sliced
- 2-3 Sprigs Rosemary
- 3-4 Stems Kale, stems removed & sliced
- Salt & Pepper
- Preheat your oven to 400. Cut the stem off your butternut squash & then halve each one. Place flesh side down on a parchment lined baking sheet. Bake for 30-45 minutes until the squash is soft in the thickest places because you will be removing some of the flesh. Check for softness by inserting a knife. Remove from the oven & set aside to cool. Once cool, you’ll need to scoop out the inside flesh of the squash, leaving ¼ of an inch around the sides so you can fill them later. Place the scooped squash in a large mixing bowl.
- In a heavy bottom skillet, fry your bacon. Once it’s all fried, place on a plate to cool & set aside.
- Pour out most of your bacon grease, leaving only 1-2 Tablespoons left. Fry your onions & mushrooms in this remaining oil.
- Once the onions are translucent, add the garlic & rosemary. Cook until all ingredients are soft. Place mixture in the bowl with the scooped flesh of the squash.
- In the same skillet you’ve been using, now crumble & cook your beef.
- Once your beef is cooked, add your onion, mushroom & squash mixture back into your skillet with the beef. Add the sliced kale & stir until kale is wilted. Season with salt & pepper.
- Preheat your oven to 350.
- Stuff your squash halves with the ground beef mixture.
- Place back into the oven for 15-20 minutes until it’s heated through.