Beef-Stuffed Butternut Squash Recipe

4.50 from 2 votes

Stuff a roasted butternut squash with beef, vegetables, and just a little bit of bacon for a Fall-themed Paleo feast.

Course Main Course

Cuisine American

Keyword Beef, butternut, squash

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 894kcal

Cost 10

Preheat oven to 425 F.
Season the squash with salt and pepper to taste and place in the oven for 40 to 45 minutes.
Sea salt and freshly ground black pepper, 1 butternut squash
Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Add one of the sliced onions, the garlic, the celery, and the carrots.
3 red onions, 1 stalk celery, 2 garlic cloves, 2 carrots
Cook until celery is soft, about 5 minutes.
1 stalk celery
Add the beef, sprinkle with the cinnamon, season to taste, and cook until the meat is browned.
½ tbsp. cinnamon, Sea salt and freshly ground black pepper, 1 lb. ground beef
Add the sliced mushrooms, continue cooking until vegetables are soft, and remove from heat.
8 oz. mushrooms
Once the squash is cooked, scrape out some of the flesh from the squash, and mix with the beef and vegetables.
Stuff the squash with the beef mixture and bake in the oven for another 10 minutes.
Caramelize the remaining onions in a skillet over medium heat in some cooking fat (this takes about 10 minutes).
Serve the squash topped with bacon and caramelized onions.
6 slices of bacon