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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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