Beef Stuffed Acorn Squash With Pumpkin Marinara And Fried Sage Leaves Recipes

BEEF STUFFED ACORN SQUASH

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat baking sheet. Grease baking sheet lightly with walnut oil to prevent squash from sticking.
• Slice acorn squash in half, scoop out seeds and place flat on sheet greased with walnut oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork.
• While the squash cooks - heat La Tourangelle Walnut Oil in large pan. Sauté onions and garlic until translucent, about 3 minutes. Add in ground beef and cook for an additional 10 minutes until browned.
• Once meat is browned, add in chopped mushrooms, dried figs, chicken stock, pecans, herbs, pepper and salt to the pan with the beef. Sauté for an additional 5 minutes.
• When the squash is done, remove from the oven + scoop out most of the cooked center, leaving the mostly empty squash 'boat' on the baking sheet.
• Add the squash filling to the beef/veggie/mushroom mixture in the pan + stir until completely mixed in. Scoop the beef/squash mixture back into the empty squash + top with cheese.
• Bake them at 450 for 5-10 minutes until cheese melts, and then broil for 2-3 minutes so the cheesy gets crispy.

BEEF-STUFFED ACORN SQUASH

Steps:

• Cut squash in half.
• Discard seeds and sprinkle squash with a little salt.
• Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes.
• Cook beef, onion, and celery till meat is brown.
• Drain off fat.
• Stir in flour, salt and sage.
• Add milk.
• Cook and stir until thickened and bubbly.
• Stir in rice, olives and almonds.
• Turn squash cut side up in dish; fill.
• Bake, uncovered, at 350 degrees for 30 minutes.

BEEF STUFFED ACORN SQUASH

Steps:

• Cut each squash in half; discard seeds.
• Place cut side down in a 3 quart rectangular baking pan.
• Bake in preheated 350 F oven 50-55 minutes or until tender.
• Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. Blend in flour, salt and sage. Stir in milk.
• Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
• Stir in cooked rice. Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. Return to oven and bake an additional 30 minutes.
• Top with cheese; bake 3 minutes longer.

BEEF-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

STUFFED ACORN SQUASH WITH BEEF AND ONION

Steps:

• Invert squash in a greased 15x10x1 baking pan.
• Fill pan with hot water to a depth of 1/4 inch.
• Bake uncovered at 400 degrees for 30 minutes, or until tender.
• Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
• Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
• In a large bowl, combine the pulp, egg, salt, and pepper.
• Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
• In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
• Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
• Bake at uncovered at 400 degrees for 20 minutes, or until heated through.