Description

This Stuffed Acorn Squash with Ground Beef recipe is a delightful fall-inspired dish featuring roasted acorn squash halves filled with a fragrant, spiced ground beef mixture, studded with dried fruits and nuts for texture and sweetness. Topped with a luscious whipped goat cheese blend, it offers a perfect balance of savory and slightly sweet flavors, making it a comforting and elegant meal for family dinners or special occasions.

Ingredients

Acorn Squash

2 small to medium acorn squash
2 to 4 tablespoons olive oil (or as needed)
Ground cinnamon (to taste)
Sea salt or Kosher salt (to taste)
Ground black pepper (to taste)

Ground Beef Filling

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 pound lean ground beef
1/4 cup beef broth, chicken broth, or vegetable broth
1 tablespoon tomato paste
Salt and ground black pepper (to taste)
1/4 cup shelled pistachios, chopped
1/4 cup golden raisins, roughly chopped
1/4 cup dried cranberries, roughly chopped
3 tablespoons fresh mint, chopped
3 tablespoons fresh parsley, chopped (plus more for garnish if desired)

Whipped Goat Cheese Topping

8 ounces goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons honey or maple syrup
1 tablespoon milk or unsweetened plant-based milk
Pinch of salt

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Instructions

Make the Whipped Goat Cheese: Place the goat cheese, cream cheese, honey, and milk into a food processor. Process until the mixture is smooth and fluffy, about 2 to 3 minutes. Add a pinch of salt to taste. Transfer to an airtight container and refrigerate until needed. Let it soften at room temperature before serving.
Roast the Acorn Squash: Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Cut each acorn squash in half lengthwise and scoop out the seeds and fibers. If any half wobbles, trim a very thin slice from its rounded side to stabilize it. Place squash halves cut-side up on the prepared baking sheet. Drizzle with olive oil, and season with ground cinnamon, salt, and black pepper. Roast for 40 to 45 minutes, or until the flesh is tender and easily pierced with a fork.
Prepare the Ground Beef Filling: While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic, cinnamon, cumin, paprika, and cayenne pepper; cook stirring constantly for 30 to 60 seconds until fragrant. Add ground beef, breaking it apart with a wooden spoon. Cook until browned and fully cooked, draining excess fat if necessary. Reduce heat to medium-low, stir in broth and tomato paste, and cook 1 to 2 minutes. Season with salt and black pepper. Keep the skillet warm off the heat.
Stuff the Squash: Lower the oven temperature to 375°F and remove roasted squash from the oven. Carefully scoop out about 2 tablespoons of flesh from each half, leaving enough to maintain structure. Chop the scooped flesh and fold it into the ground beef mixture. Stir in chopped pistachios, golden raisins, dried cranberries, fresh mint, and parsley. Adjust seasoning as needed.
Bake Stuffed Squash: Divide the beef filling evenly among the squash halves, mounding it slightly if needed. Return the stuffed squash to the oven and bake for 5 to 8 minutes until the filling and squash are thoroughly heated.
Serve: Garnish with fresh parsley and serve warm with the whipped goat cheese on the side. Optionally, accompany with Greek yogurt, plant-based yogurt, or cashew cream for extra creaminess and tang.

Notes

To stabilize the squash halves, trim a thin slice from the rounded side so they sit flat while roasting.
Ground spices can be adjusted to your preference—cayenne pepper adds a subtle heat but can be omitted for a milder filling.
If you prefer a vegetarian option, substitute ground beef with cooked lentils or a plant-based meat alternative.
The whipped goat cheese topping can be prepared a day ahead and refrigerated.
For a dairy-free version, omit the whipped goat cheese or replace with a suitable plant-based cream cheese blend.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven to maintain texture.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: American