Beef in 30—Beef Picadillo Stuffed Acorn Squash

I picked up a beef cookbook, "Thirty Meals in 30 Minutes" in a booth set up during Abilene's 150th celebration of The Chisholm Trail. Looking through it I noticed a recipe that reminded me of workshop I attended at K-State — Flavors of Latin America. During one of the hands -on sessions we prepared Chile-Style Picadillo Empanadas.
I remember the picadillo was quite tasty so when I saw the recipe for Beef Picadillo Stuffed Acorn Squash I was intrigued.
I cooked the squash, Barry made the ground beef mixture and we were both quite pleased with the somewhat unusual, but delicious, flavor combo! We will definitely make it again. Hmm, I'm thinking the Beef Picadillo would  be great over rice, too.

Picadillo is a traditional dish in many Latin American countries. It usually contains ground beef, tomatoes, raisins and fragrant spices (including cinnamon); some countries add green olives and nuts, too.

For more beef recipes, go to Beef, It's What's for Dinner website.

Beef Picadillo Stuffed Acorn Squash  4 servings
1 lb. ground beef (I used an 80/20 blend)
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (I used our homemade Taco Seasoning Mix)
1/4 teaspoon ground cinnamon
1 (8 oz.) can tomato sauce
1/3 cup raisins
1 acorn squash, cooked and quartered or halved depending on size (click on "cooked" link for the directions I used to cook the squash)
1 tablespoon slivered and toasted almonds (bake almonds for 4 to 5 minutes @ 350° to toast, keeping an eye on them so they don't burn)

1. Heat large skillet over medium heat until hot. Add ground beef and onion, cook 8 to 10 minutes, breaking beef into 3/4" crumbles (or smaller depending on preference) and stirring occasionally. (Ground beef should be cooked to an internal temperature of 160°.) Drain if needed.
   
2. Sprinkle seasoning mix and cinnamon over beef; mix well.
   
3. Stir in tomato sauce and raisins; bring to a boil. 
   
4. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
5. Serve over squash. Garnish with toasted almonds.
   

Recipe without photos . . .
Beef Picadillo Stuffed Acorn Squash  4 servings
1 lb. ground beef (I used an 80/20 blend)
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (I used our homemade Taco Seasoning Mix)
1/4 teaspoon ground cinnamon
1 (8 oz.) can tomato sauce
1/3 cup raisins
1 acorn squash, cooked and quartered or halved depending on size (click on "cooked" link for the directions I used to cook the squash)
1 tablespoon slivered and toasted almonds (bake almonds for 4 to 5 minutes @ 350° to toast, keeping an eye on them so they don't burn)

1. Heat large skillet over medium heat until hot. Add ground beef and onion, cook 8 to 10 minutes, breaking beef into 3/4" crumbles (or smaller depending on preference) and stirring occasionally. (Ground beef should be cooked to an internal temperature of 160°.) Drain if needed.
2. Sprinkle seasoning mix and cinnamon over beef; mix well.
3. Stir in tomato sauce and raisins; bring to a boil. 
4. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
5. Serve over squash. Garnish with toasted almonds. 

Sausage-filled Acorn Squash

Our acorn squash have been harvested and now we are enjoying the fruits of our labor. The slightly sweet Nutty Acorn Squash were delicious but tonight I wanted a savory dish and this is what I prepared . . .

Sausage-filled Acorn Squash 

1 acorn squash

About 1/2 lb. bulk sausage 

About 1/2 cup cooked quinoa (I used red quinoa)

About 1/4 cup mozzarella cheese
About 2 tablespoons freshly chopped parsley
Salt and pepper to taste

1. Line a small baking sheet with parchment paper or foil. Spray lightly with pan release.
2. Cut acorn squash in half and scoop out the seeds (a grapefruit spoon is what I use).
   
3. Place acorn squash, cut side down, on a baking sheet. Bake in a 350° oven from about 20 to 30 minutes, or until tender (insert a knife or toothpick to check).
   
4. Meanwhile, brown sausage and onion in a skillet or Dutch oven. 
5. Add quinoa and enough mozzarella cheese to bind ingredients together. Taste and season freshly chopped parsley and salt and pepper if needed.
   
6. Place precooked squash halves, cavity side up, in baking dish(es) that have been sprayed with pan release.

   

   I put the squash in individual baking dishes which will also be used as serving dishes.

7. Fill with sausage mixture, placing excess at the bottom of the casserole dish.
   
8. Return to oven to heat through. Or, squash may be refrigerated and heated before mealtime. 

Recipe without photos . . . 

Sausage-filled Acorn Squash 

1 acorn squash

About 1/2 lb. bulk sausage 

About 1/2 cup cooked quinoa (I used red quinoa)

About 1/4 cup mozzarella cheese
About 2 tablespoons freshly chopped parsley
Salt & pepper to taste

1. Line a small baking sheet with parchment paper or foil. Spray lightly with pan release.
2. Cut acorn squash in half and scoop out the seeds (a grapefruit spoon is what I use).
3. Place acorn squash, cut side down, on a baking sheet. Bake in a 350° oven from about 20 to 30 minutes, or until tender (insert a knife or toothpick to check).
4. Meanwhile, brown sausage and onion in a skillet or Dutch oven. 
5. Add quinoa and enough mozzarella cheese to bind ingredients together. Taste and season freshly chopped parsley and salt and pepper if needed.
6. Place precooked squash halves, cavity side up, in baking dish(es) that have been sprayed with pan release.
7. Fill with sausage mixture, placing excess at the bottom of the casserole dish.
8. Return to oven to heat through. Or, squash may be refrigerated and heated before mealtime. 

Nutty Acorn Squash

Easy baked squash is perfect for fall. Barry loves it with brown sugar, butter, fruit and nuts. So, this recipe is for him. It’s a great side with pork but while I was preparing the squash, he poached salmon and made Veggie Quinoa –we deemed it a yummy food combination.

     I also like to pack the squash cavity with savory fillings, too – that will be another post.

Nutty Acorn Squash    Serves 2

This is a vary-to-your-own taste recipe so the amounts are variable!

1 acorn squash

2 pats (about 1 teaspoon each) soft butter

About 1½ to 2 tablespoons dried cranberries or raisins

2 tablespoons brown sugar

About 2 tablespoons walnuts, coarsely broken

Maple syrup for drizzling – real is ideal but maple-flavored is good, too

1. Line a small baking sheet with parchment paper or foil. Spray lightly with pan release.

2. Cut acorn squash in half and scoop out the seeds (a grapefruit spoon is what I use).

3.  Place acorn squash, cut side down, on a baking sheet. Bake in a 350° oven from about 20 to 30 minutes, or until tender (insert a knife or toothpick to check).

4.  Reposition squash, cavity side up, on baking sheet. Smear about 1 teaspoon butter in each cavity; add dried cranberries or raisins, top with brown sugar and walnuts. Drizzle lightly with maple syrup.

    5. Return to oven to heat through. Or, squash may be set aside and reheated right before serving.

About Acorn Squash

Selection: Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. It does not require refrigeration and can be kept in a cool, dark place for a month or more, depending on the variety.

Cooking Options: Once the seeds are removed, winter squash can be baked, steamed or simmered.

Nutritional Value: They're a good source of iron, riboflavin and vitamins A (more than summer squash) and C.

Other Squash Recipes on our blog . . .

  Crookneck Squash

  Pepper-Chicken w/ Spaghetti Squash

  Spaghetti Squash Lasagna Style

  Saucy Spaghetti Squash