This baked butternut squash (or pumpkin) stuffed with ground beef, vegetables, and cheese is a hearty and comforting dish, perfect for a cozy dinner. The sweet and nutty flavor of the roasted squash or pumpkin pairs beautifully with the savory filling, and baking it all together in a cast iron pan ensures even cooking and a beautiful presentation.

Ingredients

• 1 medium butternut squash or small pumpkin, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 pound ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1/2 red bell pepper, diced
• 1/2 cup canned diced tomatoes (drained)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional, for a bit of heat)
• 1 cup shredded cheddar or mozzarella cheese
• Fresh parsley, chopped (for garnish)

Instructions

Prepare the Butternut Squash (or Pumpkin):

1. Preheat your oven to 400°F (200°C).
2. Drizzle the cut sides of the butternut squash or pumpkin with olive oil and season with salt and pepper.
3. Place the squash halves, cut side down, in a cast iron skillet or baking dish. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.

Prepare the Filling:

1. While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
3. Add the diced onion, garlic, carrot, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, until the vegetables are soft.
4. Stir in the diced tomatoes, smoked paprika, oregano, cumin, chili flakes (if using), and salt and pepper to taste. Cook for another 5 minutes to let the flavors meld.

Assemble the Stuffed Squash (or Pumpkin):

1. Once the squash or pumpkin has cooled slightly, scoop out some of the flesh, leaving a 1/2-inch border around the edges to create a cavity for the filling.
2. Mix the scooped-out squash flesh into the beef and vegetable mixture.
3. Fill the squash or pumpkin halves with the beef and vegetable mixture, pressing it down slightly to pack it in.

Bake the Stuffed Squash:

1. Sprinkle the shredded cheese evenly over the stuffed squash or pumpkin.
2. Place the cast iron skillet back into the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve:

1. Garnish with fresh parsley and serve the stuffed squash or pumpkin halves hot.

Tips:

• Make Ahead: You can prepare the filling ahead of time and assemble the stuffed squash just before baking.
• Substitute: Swap the ground beef for ground turkey or a plant-based protein for a lighter option.
• Add Grains: Mix in some cooked quinoa or rice into the filling for added texture and heartiness.

This Baked Butternut Squash Pumpkin Stuffed with Ground Beef, Vegetables, and Cheese is a delicious and comforting dish, perfect for fall or any time you crave a savory, filling meal. The combination of sweet roasted squash and savory filling makes for a perfect balance of flavors. Enjoy!