Looking for a cozy fall dinner that’s hearty, flavorful, and easy to prepare? This stuffed acorn squash with ground beef, vegetables, sour cream, and melty cheese is the ultimate comfort food for chilly autumn nights. Serve it fresh from the oven for a warm family meal everyone will love.
Ingredients (for 2 acorn squash = 4 servings)
- 2 acorn squash
- 1 shallot onion, finely chopped
- 2 celery stalks, finely chopped
- 6–7 medium mushrooms, finely chopped
- 1 lb (450 g) ground beef
- 1 egg
- 3 tbsp sour cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for topping)
- 2 tbsp olive oil
- 1 tsp paprika
- Salt & black pepper, to taste
Instructions
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Prepare the squash: Cut each acorn squash in half, scoop out seeds, and lightly score the flesh.
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Season & roast: Place in a baking dish, drizzle with olive oil, and season with salt, pepper, and paprika. Roast at 400°F (200°C) for 30 minutes, until tender.
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Cook the filling: While the squash is roasting, sauté shallot, celery, and mushrooms in olive oil until soft. Add ground beef, season to taste, and cook until fully browned.
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Mix the cream base: In a bowl, whisk together sour cream, egg, and Parmesan cheese.
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Combine: Add the cream mixture to the cooked beef and vegetables, stir well — this is your filling.
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Stuff the squash: Remove roasted squash from the oven, spoon the filling inside.
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Add cheese topping: Sprinkle shredded mozzarella generously over the top.
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Bake again: Return to oven and bake for 15 minutes, until golden, bubbly, and delicious.
Tips
- Extra filling? Freeze it in a container — it makes a quick dinner for later.
- This dish tastes just as good reheated the next day!
- Swap ground beef for ground turkey or chicken for a lighter version.
