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5 from 3 votes

Stuffed Butternut Squash

Stuffed Butternut Squash is a comforting, fall meal. This easy-to-make recipe is made with ground beef, vegetables, herbs, spices and cheese stuffed into a partially hollowed out roasted squash. It presents beautifully and tastes absolutely delicious!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American, Gluten Free
Servings: 4 servings
Calories: 543kcal
Author: Lauren Harris

Ingredients

  • 1 large butternut squash (or two small squash, see notes)
  • 2 tablespoons extra virgin olive oil (divided)
  • salt
  • pepper
  • 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

  • Preheat oven to 425°F.
  • Cut the butternut squash in half lengthwise. Scoop out the seeds and discard or save for another use.
    1 large butternut squash
  • Drizzle both halves with 1 tablespoon of the olive oil. Season with salt and pepper.
    2 tablespoons extra virgin olive oil, salt, pepper
  • Roast for approximately 45 minutes or until fork-tender. While the squash is roasting, prepare the filling.
  • Heat the remaining 1 tablespoon of olive oil in a large, deep skillet over medium heat.
    2 tablespoons extra virgin olive oil
  • Add the onion and pepper and cook until starting to soften, about 5 minutes.
    1 onion, 1 red pepper
  • Stir in the garlic and cook 30-60 seconds longer.
    2 cloves garlic
  • Add the ground beef. Season with salt, pepper, thyme, rosemary, nutmeg, and crushed red pepper, if using.
    salt, 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, pepper
  • Cook, breaking up, until the beef is no longer pink, about 5-7 minutes.
  • Stir in the heavy cream.
    1/4 cup heavy cream
  • Add 1 cup of the mozzarella cheese and stir until fully melted and well blended with the beef.
    2 cups mozzarella cheese
  • Scoop out some of the butternut squash, leaving about 1/2 to 1-inch around the edges and along the bottom. You can mix the squash into the beef mixture or save it for another use.
  • Fill the squash with the ground beef mixture. It's okay if the beef comes up over the edge of the squash some.
  • Top with the remaining mozzarella cheese.
    2 cups mozzarella cheese
  • Return the stuffed squash to the oven and bake for about 5 more minutes, or until the cheesy is fully melted.
  • Garnish with minced parsley, if desired. Serve right out of the squash halves, scooping along the edges and bottom to remove the squash along with the beef.
    fresh parsley

Notes

Tips and Techniques

  • You can substitute honeynut or acorn squash, if preferred. You may need 2-3 due to the smaller size.
  • Use a lean ground beef to help avoid excess grease in the pan. It can be drained out, if needed.
  • Store leftovers tightly covered in the refrigerator. Consume within 3 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 29g | Protein: 40g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 131mg | Sodium: 441mg | Potassium: 1223mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21485IU | Vitamin C: 80mg | Calcium: 408mg | Iron: 5mg