Ingredients:

  • 2 large Acorn Squash
  • 2 Tbsp Olive Oil, divided
  • Kosher Salt & Black Pepper, to taste
  • 1/2 cup Water
  • 1 lb Lean Ground Beef (85% lean minimum)
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Fresh Sage, chopped
  • 1 tsp Fresh Thyme, leaves
  • 1 large Bosc or Bartlett Pear, firm (Peeled, cored, and diced)
  • 1/2 cup Chicken or Beef Stock (low sodium)
  • 1/4 cup Panko Breadcrumbs
  • 1 tsp Balsamic Vinegar (optional)
  • 1/2 cup Freshly Grated Parmesan Cheese, divided
  • 1 Tbsp Unsalted Butter (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Carefully slice the 2 acorn squash in half, lengthwise, from stem to base. Use a sturdy spoon or ice cream scoop to remove the seeds and stringy membranes.
  3. Brush the cut surfaces of the squash halves with 1 Tbsp (15 ml) olive oil. Season generously with salt and pepper.
  4. Place the squash halves cut-side down on the prepared baking sheet. Pour 1/2 cup (120 ml) of water onto the baking sheet to create steam. Roast for 40–45 minutes, or until the squash is fork-tender around the edges. Remove from the oven but keep the oven on.
  5. While the squash is roasting, heat the remaining 1 Tbsp (15 ml) olive oil in a skillet over medium-high heat. Add the ground beef, season lightly, and cook until fully browned (about 6–8 minutes). Critically, drain off excess rendered fat from the skillet.
  6. Reduce heat to medium. Add the diced onion and cook until softened and translucent (about 5 minutes). Stir in the minced garlic, fresh sage, and thyme; cook for 1 minute until fragrant.
  7. Add the diced pear cubes to the skillet. Cook for 3–4 minutes, just until they begin to soften slightly. Stir in the balsamic vinegar (if using).
  8. Pour in the chicken or beef stock. Bring to a gentle simmer and cook until the liquid is mostly reduced (about 3 minutes). Stir in the Panko breadcrumbs and 1/4 cup of the grated Parmesan cheese. The filling should be moist but hold together firmly. Taste and adjust seasoning.
  9. Turn the roasted squash halves cut-side up. Divide the beef and pear mixture evenly among the four squash cavities, pressing gently to fill them fully.
  10. Sprinkle the remaining 1/4 cup (25g) of Parmesan cheese evenly over the top of the filling in each squash.
  11. Return the stuffed squash to the 400°F (200°C) oven and bake for 25–30 minutes, or until the filling is piping hot throughout and the Parmesan topping is melted, bubbly, and golden brown. Let the squash rest for 5 minutes before serving.