Stuffed Acorn Squash (with Ground Meat or Plant-Based Meat)

Ingredients

• 2 small to medium acorn squashes
• 2-4 tablespoons olive oil (or more if needed)
• ground cinnamon
• sea salt or Kosher salt
• ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon paprika ((I use sweet paprika))
• 1/4 teaspoon ground cayenne pepper
• 4 cloves garlic, minced
• 1 pound pound ground chicken, ground turkey, ground lamb, lean ground beef or ground plant-based meat
• 1/4 cup vegetable broth or chicken broth
• 1 tablespoon tomato paste
• Salt and ground black pepper to taste
• 1/4 cup pistachios (shelled and chopped)
• 1/4 cup golden raisins (roughly chopped)
• 1/4 cup dried cranberries (roughly chopped)
• 3 tablespoons fresh mint, chopped
• 3 tablespoons fresh parsley, chopped (plus more to use as garnish (optional))
• 8 ounces goat cheese at room temperature
• 4 ounces cream cheese, at room temperature (at room temperature)
• 2 tablespoons honey or maple syrup ((see Chef's tips))
• 1 tablespoon milk or plant-based milk ((whole milk, 2% milk, oat or almond milk))

Instructions

1. 1

   --- Make the Whipped Goat Cheese ---

2. 2

   In a food processor, or in a bowl if using an electric mixer or in the bowl of a stand mixer fitted with the whip attachment place the goat cheese, cream cheese, honey and milk. Process or mix until the mixture is fluffy and smooth, about 2-3 minutes.

3. 3

   Adjust seasoning and transfer to an airtight container. The mixture can be refrigerated for 3 days. Remove from the fridge about 1-2 hours before serving.

4. 4

   --- Cut, Prep and Roast the Squash ---

5. 5

   Prep: Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or aluminum foil for easy clean up.

6. 6

   Cut squash in half: With a sharp Chef's knife, cut each acorn squash in half. Using one of the squash’s indentations as a guide, slice the squash lengthwise from its tip to the stem. Keep the skin on.

7. 7

   Scoop seeds: With a big spoon, scoop out the seeds and any stringy bits. Optional: You can turn each squash on its side and slice a little bit off the bottom (the uncut area) to prevent it from wobbling on the plate.

8. 8

   Season and bake: Place the squash - hollowed out side up, on the prepared sheet pan. Drizzle each one with olive oil and season them with a dash of cinnamon, salt and black pepper. Roast for 40 to 45 minutes or until tender when pierced with a fork or a small sharp knife.

9. 9

   --- Make the Filling ---

10. 10

    Sauté onions with spices: While the squash roasts in the oven, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the onions, cinnamon, cumin, paprika and cayenne pepper and cook, stirring often until the onions become translucent, about 5 minutes.

11. 11

    Add garlic: Next, Stir in the garlic and cook, stirring; until aromatic, about a minute.

12. 12

    Add ground meat: Stir in the ground meat and cook, crumbling the meat into smaller pieces with a wooden spoon, until the meat is cooked through, about 5-6 minutes for ground chicken. The cooking times for other proteins, plant-based proteins and grains can be found below on the Chef's tips section.

13. 13

    Add remaining ingredients.: Lower the heat to medium-low, and stir in the broth and the tomato paste. Cook for about 1-2 minutes then, season with salt and pepper to taste. Keep warm.

14. 14

    Remove some of the roasted squash flesh: Reduce the oven temperature to 375 degrees Fahrenheit and remove the acorn squash from the oven. Using a spoon, scrape about two tablespoons of flesh from the cavity of each squash (you should have about ½ cup altogether). Break up the scooped roasted squash into smaller pieces (try not to mash it into a purée. Uneven-sized pieces are fine)

15. 15

    Combine filling with roasted squash pieces: Stir the scooped roasted squash pieces into the meat mixture, Mix until well combined. Next, stir in the pistachios, raisins, cranberries, mint and parsley. Toss to combine. Season to taste.

16. 16

    --- Stuffing the Roasted Acorn Squash ---

17. 17

    Stuff the squash: Divide the meat/squash stuffing among the squash halves, depending on the size of the acorn squash cavities, you may need to slightly heap the filling. Return to the oven and bake for about 5-8 minutes or until both the squash and filling are warm through. (if additional baking time is needed, slightly cover the stuffed squash with aluminum foil.

18. 18

    Serve: Remove from the oven and serve. Optional: Top each squash half with whipped whipped goat cheese and finely chopped fresh parsley. Alternatively you can use plain Greek yogurt, plain plant based yogurt or sour cream as topping.