Savory Fall Ground Beef Stuffed Acorn Squash

What You'll Need

For the Acorn Squash

• 2 medium acorn squash
• 1 tbsp extra virgin olive oil
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• ½ tsp cinnamon

For the Ground Beef Filling

• 1 lb regenerative grass-fed ground beef
• 1 tbsp extra virgin olive oil
• ½ medium yellow onion, diced
• 2 cloves garlic, minced
• 1 Honeycrisp apple, finely diced
• 2 cups finely chopped kale
• 1 cup cooked wild rice
• ⅓ cup dried cranberries, preferably unsweetened
• 1 tbsp fresh sage, finely chopped
• 1 tsp fresh thyme leaves
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 tbsp balsamic vinegar
• ¼ cup toasted pumpkin seeds

For the Maple-Dijon Drizzle

• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp fresh lemon juice
• Pinch of salt
• Freshly cracked black pepper

For Finishing

• Fresh sage leaves
• Fresh thyme
• Toasted pumpkin seeds
• Freshly cracked black pepper
• Optional: crumbled goat cheese or feta

 

Let's Cook

1. Roast the Acorn Squash

Preheat your oven to 400°F. Carefully cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy center. Place the squash cut-side up on a baking sheet. Drizzle with olive oil and season with salt, pepper, and cinnamon. Roast for 30–35 minutes, or until the squash is tender enough to easily pierce with a fork.

2. Cook the Wild Rice

While the squash roasts, prepare your wild rice according to the package directions. You'll need about 1 cup cooked wild rice for the filling. Set aside once cooked.

3. Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the olive oil and ground beef. Cook for 6–8 minutes, breaking the beef apart with a wooden spoon, until browned and cooked through. Season with salt, pepper, smoked paprika, and cinnamon. Drain excess grease if necessary, leaving just enough in the skillet to cook the vegetables.

4. Add the Vegetables

Add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and diced apple. Cook for another 2–3 minutes, until the apple begins to soften but still has a little texture. Add the chopped kale and cook until wilted, about 2 minutes.

5. Build the Filling

Stir the cooked wild rice into the skillet. Add the dried cranberries, fresh sage, and thyme. Drizzle in the balsamic vinegar and stir everything together. Cook for another 2–3 minutes, allowing all the flavors to come together. Taste and adjust the salt and pepper as needed.

6. Make the Maple-Dijon Drizzle

In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and black pepper. The result should be lightly sweet, tangy, and bright enough to balance the rich beef and roasted squash.

7. Stuff the Squash

Remove the roasted squash from the oven. Spoon the ground beef and wild rice mixture generously into each squash half. Return the stuffed squash to the oven and bake for another 8–10 minutes, allowing the filling to heat through and the top to become lightly caramelized.

8. Finish & Serve

Drizzle each stuffed squash with the maple-Dijon dressing. Top with toasted pumpkin seeds, fresh thyme, and a few crispy sage leaves. For an optional creamy finish, add a small amount of crumbled goat cheese or feta. Serve warm and enjoy! Cheers!