Description
Hearty Ground Beef Stuffed Acorn Squash with mushrooms, figs, herbs, pecans, and melted cheddar—perfect for fall and winter dinners.
Ingredients
Scale
- 2 acorn squash, halved and seeds removed
- 1 tbsp La Tourangelle walnut oil
- ½ cup onion, finely diced
- ½ tbsp minced garlic
- 1 lb ground beef
- 1 ½ cups baby bella mushrooms, chopped
- ¼ cup dried figs, chopped
- ½ cup chicken stock
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh sage, chopped
- 1 tsp black pepper
- ½ tsp salt
- ½ cup pecans, chopped
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. - Prepare the Squash
Brush the cut sides of the acorn squash with walnut oil. Place cut-side down on the baking sheet and roast for 25–30 minutes until fork-tender. - Cook the Aromatics
While squash roasts, heat a large skillet over medium heat. Add onion and sauté until softened, about 3–4 minutes. Add garlic and cook for 30 seconds. - Brown the Beef
Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary. - Build the Filling
Stir in mushrooms, figs, chicken stock, rosemary, sage, black pepper, and salt. Simmer for 8–10 minutes until liquid reduces and mixture thickens. - Add Crunch
Fold in chopped pecans and remove from heat. - Stuff the Squash
Turn squash halves cut-side up. Fill each generously with beef mixture. - Top with Cheese
Sprinkle shredded cheddar evenly over each stuffed squash half. - Bake Again
Return to oven and bake for 12–15 minutes until cheese is melted and bubbly. - Rest and Serve
Let rest for 5 minutes before serving.
Notes
Use freshly chopped herbs for best aroma and flavor.
If squash halves wobble, trim a thin slice off the bottom to stabilize them.