Saturday, October 22, 2011

Bacon Beef Butternut Squash

Servings: 2-4
Prep Time: 15 Minutes
Cook Time: 50 Minutes

  • 1 Butternut Squash, ~ 2 Lbs cut in half
  • 1 Lb Ground Beef
  • 6 Slices of bacon
  • 3 Small Onions, sliced 1 reserved
  • 1 Stalk Celery, diced
  • Salt
  • Pepper
  • 3 Tbsp Cinnamon
  • Balsamic Vinegar ~ 2 Tbsp
    1. Preheat oven to 350 Degrees F
    2. Cut squash in half and scrape out the seeds
    3. Some people have said this is a pain in the ass to eat, I didn't mind but if you would like, you can peel it and see if it holds up in the shape to stuff it
    4. Place face down in a pyrex dish with 1/2 inch of hot water and cook for 30 Minutes
    5. While its in the oven, cook the bacon in a pan until crispy, set aside and leave the bacon fat in the pan
    6. Add 2 of the sliced onions and celery to the pan and then add the beef
    7. Season with Salt and Pepper to taste and your cinnamon
    8. Continue stirring until the beef is finished, remove from heat and place in a bowl
    9. Remove the squash from the oven, when you can handle it scrape out some of the guts, leaving ~1/4 inch of squash, add squash to bowl with meat
    10. Crumble your bacon and add that to the bowl as well
    11. Mix well and then stuff your squashes with the beef mixture and place back in the 350 Degree oven for 20 minutes
    12. While your squash are baking, add your reserved onion to your sauté pan and cook them over low heat with your balsamic to caramelize them
    13. Remove squash from oven, top with caramelized onions and Enjoy