Growing up, my mom always stuck to basic meat and potatoes for dinner, so I never thought about pairing ground beef with squash. It seemed like an odd combo at first – kind of like putting peanut butter on a hamburger. But one fall day, when I had both acorn squash and ground beef that needed using up, I decided to give it a try.
Turns out, these two ingredients work together better than you’d think. The mild sweetness of the squash balances perfectly with the savory beef, and it’s become one of those easy weeknight meals I keep coming back to. If you’re skeptical like I was, trust me – this combo might just surprise you.
Ingredient Substitutions
Ground beef can be replaced with ground turkey, chicken, or plant-based alternatives like lentils or crumbled tempeh. These options provide similar protein content while accommodating different dietary preferences. Adjust cooking times slightly for plant-based options, as they may require less time to cook through.
Acorn squash can be substituted with butternut squash or pumpkin for a similar flavor profile and texture. These alternatives offer comparable nutritional benefits and can be prepared in the same way. Cooking times may vary slightly depending on the size and thickness of the squash.
Walnut oil can be replaced with olive oil or avocado oil for a neutral flavor that maintains heart-healthy fats. Use the same amount as called for in the recipe. These oils have similar cooking properties and will work well for sautéing the vegetables and meat.
| Preparation Time | 15-25 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 90-100 g
- Fat: 100-110 g
- Carbohydrates: 70-80 g
Ingredients
- 2 halved acorn squash
- 1 tablespoon walnut oil
- 1/2 cup finely diced onion
- 1/2 tablespoon garlic, minced
- 1 pound ground beef
- 1 1/2 cups chopped baby bella mushrooms
- 1/4 cup chopped dried figs
- 1/2 cup chicken broth
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1 cup cheddar cheese, shredded
Step 1: Prepare and Bake the Acorn Squash
Preheat your oven to 450 degrees Fahrenheit.
Line a baking sheet with parchment paper or a Silpat baking sheet, then lightly grease it with walnut oil to prevent sticking.
Cut the acorn squash in half and scoop out the seeds.
Place the squash halves flat-side down on the prepared baking sheet.
Bake the squash for 20 minutes, or until it’s tender when pierced with a fork.
Step 2: Cook the Beef Filling
While the squash is baking, heat some La Tourangelle Walnut Oil in a large pan over medium heat.
Add onions and garlic, sautéing them until they become translucent, about 3 minutes.
Add in the ground beef and cook for an additional 10 minutes, or until the beef is browned.
Step 3: Add Vegetables and Flavor
Once the beef is browned, incorporate chopped mushrooms, dried figs, chicken stock, pecans, herbs, salt, and pepper into the pan with the beef.
Sauté this mixture for another 5 minutes, allowing all the flavors to meld together.
Step 4: Combine and Stuff the Squash
After the squash is done baking, remove it from the oven and scoop out most of the cooked center, leaving a mostly hollow squash ‘boat’ on the baking sheet.
Add the scooped-out squash filling to the beef and vegetable mixture in the pan, stirring until everything is well-combined.
Spoon the beef and squash mixture back into the hollowed-out squash halves and top with cheese.
Step 5: Final Bake and Broil
Return the stuffed squash halves to the oven and bake at 450 degrees for 5-10 minutes, or until the cheese is melted.
Then, switch the oven to broil for 2-3 minutes to crisp the cheese to golden perfection.
Watch carefully to prevent burning.
Serve warm and enjoy your savory stuffed acorn squash!
