Back To Recipe List

Baked Acorn Squash & Ground Beef

Name: Baked Acorn Squash & Ground Beef
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American/Classic
Ingredients: 1 Pound Laura's Lean Ground Beef; 1 Tablespoon olive oil; 1 Cup onion; 6 Acorn squash; 1/4 Teaspoon allspice; 1/4 Teaspoon clove; 1/4 Teaspoon cinnamon; 1/2 Teaspoon orange peel; Pinch red pepper flakes; 1/2 Cup currants; 1/4 Cup red wine; 4 Ounce fresh multigrain bread crumbs; 1/4 Cup blanched, slivered almonds; 2 eggs; 1/4 Cup chopped flat leaf parsley; Salt and pepper to taste; Fresh rosemary and sage for garnish

Rate this recipe

Ingredients

1 lb Laura's Lean Ground Beef
1 tbsp olive oil
1 cup onion
6 Acorn squash
1/4 tsp allspice
1/4 tsp clove
1/4 tsp cinnamon
1/2 tsp orange peel
Pinch red pepper flakes
1/2 cup currants
1/4 cup red wine
4 oz fresh multigrain bread crumbs
1/4 cup blanched, slivered almonds
2 eggs (beaten)
1/4 cup chopped flat leaf parsley
Salt and pepper to taste
Fresh rosemary and sage for garnish

Yield

^*:

*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes

Serving size based on 1 cup (242g)

Preparation

These are truly fall flavors. The mix of the warm spices might surprise some people, but they blend beautifully with the beef and the squash. The currants add a surprising hint of sweetness, and the almonds provide a touch of great crunch.

1. Heat oven to 375°F. Cut each acorn squash in half (stem to tip) and scoop seeds and pulp into trash. Line a baking pan with parchment paper and spray lightly with cooking spray. Place squash onto pan, cut side down and bake 25 minutes, until soft.

2. While squash cooks, heat oil in non-stick skillet over medium high heat. When hot, add onion and cook until soft, about 5 minutes. Add beef to skillet and cook until all pink is gone. Sprinkle allspice, clove, cinnamon, orange peel and red pepper flakes over all and cook briefly, until fragrant. Stir in currants and deglaze pan with red wine. Remove from heat and cool slightly. Stir in bread crumbs, almonds, eggs and most of parsley (reserve some for garnish). Remove squash and turn them cut side up. Divide beef filling evenly among the squash.

3. Return to oven for about 15 minutes. Remove, sprinkle with any remaining parsley, rosemary or sage and serve immediately.