Stuffed Acorn Squash

When it comes to squash, Butternut might shine in the limelight, but Acorn is always close behind.

For stuffing and roasting some would say Acorn Squash is your best bet! Similar in taste, but Acorn

Squash has a thicker rind which makes the perfect base for stuffing and then digging in. So let’s

get to it! This stuffed squash not only looks beautiful on a plate but is bursting with flavour. 

Go ahead and see what a simple nutritious sauté paired with a this winter veggie can do

for your dinner, and watch this Acorn Squash become a shining star!

INGREDEINTS:

• 2 acorn squash
• 1 lb. lean grass-fed ground beef
• 1 cup onion, finely chopped
• 1 Tbsp. garlic, finely chopped
• ½ cup orange pepper, finely chopped
• ½ cup red pepper, finely chopped
• ½ cup zucchini, finely chopped
• 1 tsp. coarse salt
• ½ cup beef or chicken stock
• 2 cups raw milk cheddar grated

DIRECTIONS:

Wash squash. Cut in half and scoop out seeds. Place flesh-side down in 9x13” baking dish. Place 1 ½ cups water in dish. Cover with foil. Bake at 350°F for an hour or until squash is cooked through. 

In a large skillet, sauté beef until no longer pink. Add in everything but the cheddar. Stir well and let simmer until the stock has completely reduced. (Vegetables will be tender.) Add in 1 cup of the raw milk cheddar. Stir to combine. Divide the mixture among the 4 squash halves. Cover with foil and bake about 20 minutes

(until mixture is heated through).

 Remove foil. Top each half with remaining cheese. Bake for 5 minutes longer uncovered. Serve with steamed green beans and small salad.

Recipe by: Sandy Pomeroy, our in-house chef and chief “recipe maker”