Harvest Stuffed Acorn Squash with Rosemary Browned Butter Bread Crumbs
Servings: 6
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes
Ingredients
- 1 lb Laura's Lean Ground Beef
- 3 Acorn squash
- 5 tbsps Extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 1/2 cups Israeli couscous (can substitute rice, quinoa, or farro, if desired)
- 3/4 cup Apple cider
- Fresh rosemary (2 sprigs, finely chopped)
- 3/4 Yellow onion (chopped)
- Celery (2 stalks, chopped)
- 2 cups Spinach (chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Fresh rosemary (chopped)
- BREAD CRUMBS:
- 2 tbsps Butter
- 1 tbsp Rosemary (finely chopped)
- 1/2 cup Panko bread crumbs
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Total Time: 80 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Preheat oven to 425°. Cut each acorn squash in half (top to bottom). Use a spoon to remove the seeds. Brush all over with 2 tablespoons olive oil and season with salt and pepper. Roast until tender, 40-45 minutes.
2. Meanwhile, make Israeli couscous: in a medium saucepan, toast the couscous with 1 tablespoon of olive oil for 5 minutes, stirring often. Once toasted, combine couscous with ¾ cup of apple cider and 1 cup of boiling water. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and couscous is tender, 15-20 minutes.
3. Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add Laura’s Lean ground beef and cook, breaking up with a wooden spoon and stirring occasionally until browned and cooked through, 5 minutes. Remove ground beef with a slotted spoon onto a paper-towel lined plate.
4. Drain most fat from the skillet, then add 1 tablespoon of olive oil. Add onion and celery and cook until soft, 5-6 minutes. Season with salt and pepper. Add garlic and chopped rosemary and cook until fragrant for 1 more minute.
5. Add spinach and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until spinach is tender.
6. Meanwhile, make rosemary browned butter breadcrumbs. Heat a cast iron skillet over medium heat and add the butter and finely chopped rosemary. Melt butter over medium heat until lightly browned (butter will froth and foam). Remove from the stove, whisk butter and rosemary for 20 seconds, and then stir the panko bread crumbs into the butter and rosemary.
7. Add cooked couscous and Laura’s Lean ground beef to skillet with vegetable filling and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves and then top each half with ? of the rosemary bread crumbs. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.
Recipe credit: Stephanie Shaul via stephseekingjoy.com
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