Prep 35 mins
Cook 45 mins
This recipe is a meal-in-one dish. I love acorn squash, and was happy to find another way to use it in cooking. Enjoy!
- 3 acorn squash, halved and seeds removed
- 1 russet potato, peeled and cut into 1-inch chunks
- 2 tablespoons unsalted butter
- salt & freshly ground black pepper
- 1 yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- 1⁄2 teaspoon dried oregano
- 1 (8 ounce) can tomato sauce (can also use a flavored tomato sauce of your choice)
- 1⁄4 cup freshly grated parmesan cheese
- Preheat oven to 400 degrees F. Place squash, cut side down, on a baking sheet. Roast until soft, about 30 minutes. Remove from oven and set aside four of the halves. Scoop flesh of the remaining two halves into a medium bowl.
- Meanwhile, place potato in a small saucepan and cover with cold water. Bring to a boil, and reduce heat to a bare simmer. Cook until tender when pierced with a paring knife, 3 to 4 minutes. Drain; add potato to bowl with squash and mash with a fork until smooth. Stir in 1 tablespoon butter; season with salt and pepper.
- Melt remaining tablespoon butter in a large skillet over medium heat. Add onion; saute until soft and translucent, about 5 minutes. Add celery and garlic, and cook 1 minute. Add beef and oregano, and season with salt and pepper; continue cooking, breaking up beef with a wooden spoon until well browned, about 4 minutes.
- Add tomato sauce and bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, about 2 minutes.
- Fill each reserved squash half with about 1/2 cup beef mixture; place in a baking dish. Top each half with about 1/3 cup potato mixture and sprinkle with cheese.
- Bake until mixture is heated through and tops just begin to brown, 10 to 15 minutes. Remove from oven, let sit for about 5 minutes, and then serve.
This came out so well! It's an impressive little dish to serve for a dinner party because the presentation in the acorn squash half looks very nice. I left out the celery and used ground turkey instead of ground beef. I also used a can of diced tomatoes and tomato paste with balsamic vinegar and oregano instead of a jar of pasta sauce. Added extra garlic because extra garlic is always better! Seriously, it came out delish!
Delicious. I will add more garlic and oregano next time and perhaps substitute the oregano with dill. Lots of possibilities.