Ground Beef Stuffed Butternut Squash Food

GROUND BEEF STUFFED SQUASH

Steps:

• Preheat the oven to 400ºF/200ºC.
• Cut the butternut squash into halves and remove its seeds with a spoon.
• Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes.
• Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often.
• Add the onion, garlic, and mushrooms. Cook until the onion softens.
• Add the tomato, bell pepper, dried thyme, oregano, cayenne pepper, salt, and pepper. Stir and cook further for about 15 minutes, on low-medium heat.
• Remove the roasted butternut squash from the oven and scoop out some more of its flesh, to make room for the stuffing.
• Stuff the butternut squash halves with the beef mixture and top with grated parmesan.
• Return to the oven and cook for 10 more minutes.

STUFFED SQUASH FOR TWO

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water. , Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender., Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

STUFFED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
• Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

BEEF-STUFFED SQUASH

Steps:

• Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes. , Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash. , Bake 40-50 minutes, basting with glaze every 15 minutes.

GROUND BEEF-STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.
• Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
• Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.
• Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.
• Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.

BUTTERNUT SQUASH WITH LEBANESE SPICED GROUND BEEF AND GARLIC YOG

Steps:

• Pre-heat the oven to 425F/220C/gas mark 7.
• Using a strong, sharp knife, halve the butternut lengthways. Scrape out and discard the seeds. Extend the cavity by cutting out chunks of squash. Don't be too fussy about this because you want plenty of butternut to remain. Cut a light lattice all over the flesh to speed up cooking.
• Use 1 tbsp olive oil to smear the surface lavishly. Season with sea salt and freshly ground black pepper.
• Roast for 35-45 minutes or until the flesh is meltingly tender. (Check before end of cooking time as hopefully you have a ripe squash but if you don't it takes longer).
• Meanwhile, peel, halve and chop the onion.
• Heat the remaining 1 tbs olive oil in a spacious frying pan and cook the onion for about 10 minutes until limp and uncoloured.
• Finely chop the excavated butternut.
• Add the mince, increase the heat slightly and cook, stirring and breaking up clumps of meat. If using extra lean like I do add some canola oil to keep the meat less dry! It will take about 6 minutes to be browned all over.
• Add chopped butternut squash.
• Stir in the cumin, baharat, sea salt, to taste, freshly ground black pepper, to taste, and pine kernels. Cook for a couple of minutes.
• Add water, simmer, cover and cook for 8-10 minutes. Remove the lid and cook briskly until juicy but not the least bit wet or greasy.
• Taste and adjust the seasoning.
• Chop the parsley leaves. Stir into the mixture.
• Spoon it into the cavity and over the cooked squash.
• To make the yoghurt, peel, chop and crush the garlic with a generous pinch of sea salt (discard the green central shoot). Beat into the yoghurt with the lemon juice and 1 tbsp of the best olive oil you have.
• Spoon the yoghurt over the butternut and serve. (We do this at the table).
• Enjoy!