Ingredients
- 2 medium butternut squash (~1.5 lb / 700 g each)
- 1 lb (450 g) ground beef (beef or beef-pork mix)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for a spicy kick)
- ½ tsp cinnamon
- Salt & pepper to taste
- 1 cup cooked quinoa or rice
- ¼ cup raisins (optional, for a sweet touch)
- ¼ cup chopped walnuts or pecans (optional)
- 2 tbsp olive oil
- 2 tbsp fresh parsley or cilantro, chopped for garnish
Instructions
Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with 1 tbsp olive oil, season with salt and pepper. Place cut-side up on a baking tray. Roast 30-40 min until tender but still firm.
Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic and cook until soft (~3 min). Add the ground beef, cumin, paprika, cayenne, cinnamon, salt, and pepper. Cook until the meat is browned (~8-10 min).
Mix the cooked meat with quinoa/rice, raisins, and nuts. Adjust seasoning. Fill the butternut squash halves with the meat and grain mixture.
Return to the oven for another 10-15 min to heat everything through and let flavors meld. Serve hot, garnished with parsley or cilantro.
Fresh Tip: Add a sprinkle of feta or Parmesan cheese on top before the last 10 min of baking for extra flavor.