An Autumn Recipe: Stuffed Butternut Squash

Happy weekend, everyone! The weather is wet and misty, made even chillier by gusting winds. It's a grey and homey day, so I thought it would be the perfect time to share a hearty Autumn dish that I cooked last week.

I think butternut sqaush is a fantastic vegetable and I'm really glad that it has gained popularity in the past few years. I first found this recipe while trolling on Pinterest for some low carb/paleo dinners. I'm always looking for a new way to prepare vegetables because I have one very picky husband who has the desire to eat more, but really struggles to do so. He likes sweet potato though, so I had a good feeling that he would like butternut squash, too. And he does.

(photo courtesy of http://www.forever-green.info)

I have made this recipe on a few occasions and have varied it each time. The way I made it this past week is definitely my favourite though.

You will need:
1 large butternut squash
1 large red onion
1 jar of your favourite sauce
1/2lb (about 500g) ground beef
Garlic salt or fresh garlic

Serves 2
Cooking time: 50 minutes

Start out by pre-heating your oven to 200C (about 390F). Slice your butternut squash in half lengthwise, remove and dispose of the seeds with a spoon, and place face down in a casserole dish. Add a little cold water to the dish, about half an inch - this will help keep the squash from burning and blistering. Cook on the middle rack for 30 minutes.

While your squash is baking, in a large frying pan combine 500g (about 1/2 lb) of ground beef, garlic granules and half of a red onion, chopped into thick strips. Once the meat is fully browned, add a jar of your favourite sauce and leave to simmer. I opted for a tomato and bacon sauce that I have used for pasta bakes in the past.

 When your squash is cooked, remove from the oven and leave to cool for a few minutes.

Transfer your cooked saucy meat (keep the frying pan handy!) into a large bowl. Scoop out the flesh of your squash, leaving a thin layer so that the skin keeps it's shape. Combine the flesh of the squash to the bowl with beef and stir. Place your squash skins in a clean and dry casserole dish.

Stuff the squash generously with the mixture and place back into the oven for 20 minutes. In the same pan you used to fry the meat, carmelise the other half of your red onion.

When the squash is finished, top with the carmelised onions and serve with your favourite vegetable.

Et voilà! It's filling and warming and tastes wonderful on a crisp night with the fire going in the background! 

Happy eating everyone! xo