Beef-Stuffed Butternut Squash


1 butternut squash, cut in half and seeded

1 lb. ground beef

Olive oil

Sea salt and freshly ground black pepper

3 red onions, sliced

2 garlic cloves, minced

1 stalk celery, diced

2 carrots, diced

½ T. cinnamon

8 oz. mushrooms, sliced

6 slices of bacon, cooked and crumbled



  1. Preheat oven to 425°F.
  2. Lightly coat butternut squash with olive oil.  Season with salt and pepper and place in the oven, cut side up for 40 to 45 minutes.
  3. Heat some olive oil in a skillet over medium-high heat.
  4. Add one of the sliced onions, garlic, celery, and carrots.
  5. Cook until celery is soft, about 5 minutes.
  6. Add beef and cinnamon, cooking until the meat is browned.
  7. Add the sliced mushrooms and continue cooking until vegetables are soft. Remove from heat.
  8. Once the squash is cooked, scrape out some of the flesh from the squash and mix with the beef and vegetables.
  9. Fill the squash with the beef mixture and bake in the oven for another 10 minutes.
  10. Caramelize the remaining onions in a skillet over medium heat in some cooking fat (this takes about 10 minutes).
  11. Serve the squash topped with bacon and caramelized onions.


Serves 2


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