Delicious Stuffed Winter Butternut Squash
Last updated Jan 15, 2023
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Delicious Stuffed Winter Butternut Squash
Serves: 3-6
Total: 1 hr
Prep: 10 min
Cook: 50 min
5.0
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Recipe Preparation
- 3 mini butternut squashes or 2 delicata squashes, halved and seeds scooped out
- 2 tbsp. olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 1 lb. ground pork
- 1 tsp. garlic powder
- 1/2 tsp salt
- 1/2 tsp. black pepper
- 1 chopped apple
- 1 tbsp. chopped sage
- 2 tsp. fresh thyme leaves
- 1 tbsp. dijon mustard
- 2 tsp. apple cider vinegar
- 2 tsp. soy sauce
- 2 tsp. honey
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Step Description
1
Preheat your oven to 375°F (190°C). Place the squash halves cut-side down on a sheet pan, drizzle with olive oil, and roast for about 30 minutes or until tender.
2
In a large pan, heat 2 tablespoons of olive oil. Sauté the chopped onion and carrots until softened. Add ground pork and cook until browned, seasoning with garlic powder, salt, and black pepper.
3
Once the pork is fully cooked, stir in chopped apple, sage, and thyme. Sauté for a few minutes until the apples begin to soften.
4
Add dijon mustard, apple cider vinegar, soy sauce, and honey. Stir continuously until the liquid reduces and thickens slightly.
5
Carefully scoop out most of the flesh from the roasted squash halves, then mash and stir it into the pork mixture.
6
Spoon the pork-squash mixture back into the hollowed squash halves. Return to the oven and bake for another 15 minutes, or until the tops begin to brown.
7
Use your
TP19 Instant-Read Meat Thermometer
to check that the internal temperature reaches at least 165°F (74°C). Top with more fresh thyme and enjoy!
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