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Butternut Squash Stuffed To Perfection!
Your favourite autumn vegetable roasted in the oven and stuffed with a delicious beef filling. Here’s how I make it…
It’s that time of year… the rain is falling, the wind is blowing, and all we want is a hearty, comforting meal. This dish right here is my absolute go-to and it’s about to be yours too!
Ugh, the smell alone is enough to make me hungry! It’s warm, cozy, tasty and it’s a meal that comes together in just an hour.
And to make it even better, I add a generous layer of grated mozzarella and cheddar, let it melt in the oven, and it creates cheesy pulls with every bite.
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Butternut Squash: I used medium-sized butternut squashes. I glazed them with oil and seasoned them with salt and black pepper.
- Beef Mince: I used 12.5% fat beef mince.
- Vegetables For Filling: I used diced garlic, chestnut mushrooms and an onion.
- Seasonings For Filling: Thyme, dark soy sauce and my secret ingredient… Mae Ploy red curry paste! This addition is optional.
- Chopped Tomatoes: I used a can of finely chopped tomatoes, though you can use pasta sauce or passata.
- Cheese: I used a mix of mature cheddar and mozzarella.
How To Make Stuffed Butternut Squash
Here’s a summary of how I make this recipe. You can get the full recipe instructions on the recipe card below:
To make the filling, I fry off onions and garlic in a pan before adding mushrooms and thyme leaves. Once the mushrooms have softened, I add beef mince and brown that off.
Once browned, I mix in red curry paste then pour in the tomato sauce and soy sauce. Then I leave the mixture to simmer for 5 minutes.
Once the butternut squash halves are roasted, I scoop out some of the filling and mix it into the meat mixture, before spooning the meat filling back into the butternut squash halves.
Lastly, I top each halve with cheese and roast it in the oven for a further 5 minutes or until the cheese has fully melted.
My Top Tips
For the vegetable growers amongst us, I like to wash and thoroughly dry the seeds, then plant them in my garden the next year to grow my own butternut squashes!
I keep any leftovers in the fridge in an airtight container for up to 3 days and reheat in the microwave.
There’s no need to turn the butternut squash halves over whilst it’s in the oven. However, whenever I want a caramelised finish, I roast the halves cut-side down instead of cut-side up.
How To Serve
A lot of the time I like to serve this dish alone, but if you want to add a couple dishes on the sides, I recommend oven-roasted courgettes or tenderstem broccoli.
More Recipes
Stuffed Butternut Squash
Ingredients
- 2 Butternut Squash
- Salt and Black Pepper (To Taste)
- Oil
Beef Filling
- 500 g Beef Mince
- 400 g Chopped Tomatoes (Or Pasta Sauce / Passata)
- 200 g Mushrooms (Diced)
- 1 tbsp Red Curry Paste
- 1 tbsp Diced Garlic
- 1 Onion
- 1 tbsp Fresh Thyme
- 2 tbsp Dark Soy Sauce
- 200 g Cheese (Of Your Choice)
Instructions
- Preheat the oven to 200°C (gas mark 6, 180°Fan).
- Cut the butternut squash in half, scoop out the seeds and place the halves on a lined baking tray. Drizzle with oil and season with salt and black pepper. Roast in the oven for 50 minutes or until softened.2 Butternut Squash, Oil, Salt and Black Pepper
Beef Filling
- In the meantime, make the filling. Heat a pan over a medium to high heat and add a little oil. Fry the onions for 1 minute, then add the diced garlic and cook for a further 30 seconds.1 tbsp Diced Garlic, 1 Onion
- Add the mushrooms and thyme, and stir-fry for 2 to 3 minutes, or until the mushrooms have softened.200 g Mushrooms, 1 tbsp Fresh Thyme
- Add the beef mince to the pan and stir-fry until browned. Then stir in the red curry paste.500 g Beef Mince, 1 tbsp Red Curry Paste
- Add the finely chopped tomatoes and soy sauce to the pan, mix everything together and leave the mixture to simmer for 5 minutes (stir occasionally).400 g Chopped Tomatoes, 2 tbsp Dark Soy Sauce
Stuff The Butternut Squash
- Once the squash is roasted, scoop out some of the flesh and mix it into the beef filling. Then spoon the beef mixture back into the roasted squash halves.
- Top with a generous layer of grated cheese. Then bake in the oven for a further 5 minutes or until the cheese has fully melted.200 g Cheese
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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