Acorn squash, also known as "acorn squash" in English, is a fruit notable for its characteristic shape and sweet, mild flavor. Its origin dates back to the regions of North America, where it was cultivated by indigenous peoples before the arrival of Europeans. In various Latin American countries, this squash may have different names, although it is less common than other varieties such as Mexican pumpkin or butternut squash. However, its use in gastronomy has been increasing thanks to its versatility and nutritional value, making it a popular ingredient in stuffings, stews, and baked dishes.
Acorn squash is prized for its firm texture that softens when cooked, and for its slightly sweet flavor that pairs very well with savory ingredients and aromatic spices. In both traditional and contemporary recipes, this squash serves as a natural container for various stuffings, being an excellent option for a complete, nutritious, and visually attractive dish.
How to Prepare Acorn Squash Stuffed with Beef
Ingredients: Acorn Squash, Lean Ground Beef, Onion, Celery, Flour, Salt, Sage, Milk, Rice, Colby Cheese.
Cut each squash in half.
Discard the seeds.
Place cut side down in a 3-quart rectangular baking dish.
Bake in a preheated oven at 350 °F for 50-55 minutes or until tender.
Sauté the beef, onion, and celery in a large skillet until the meat is browned.
Drain the fat.
Incorporate the flour, salt, and sage.
Add the milk while stirring.
Cook over medium heat, stirring constantly, until the mixture just comes to a boil and thickens.
Incorporate the cooked rice.
Turn the squash cut side up in the dish.
Fill the squash cavities with equal amounts of the meat mixture.
Return to the oven and bake for an additional 30 minutes.
Top with cheese.
Bake for 3 more minutes.
