Stuffed Butternut Squash

Ingredients and Weight:

• 2 medium butternut squashes (about 4 pounds total)
• 1 tablespoon olive oil
• 1/2 pound ground beef
• 1/2 pound Italian sausage
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup shredded Gruyère cheese
• 1/4 cup chopped pecans

Preparation Time:

15 minutes

Cooking Time:

75-90 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
3. Roast the squash halves for 45-60 minutes, or until tender.
4. While the squash is roasting, prepare the stuffing. In a large skillet, brown the ground beef and Italian sausage. Drain off any excess fat.
5. Add the onion, celery, and carrots to the skillet and cook until softened.
6. Stir in the diced tomatoes, tomato sauce, oregano, and basil. Season with salt and pepper to taste.
7. Simmer for 15-20 minutes, or until the sauce has thickened.
8. Once the squash is roasted, fill the halves with the stuffing.
9. Sprinkle with Gruyère cheese and chopped pecans.
10. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 10g
• Carbohydrates: 30g
• Protein: 20g

Dish Characteristics:

• Warm and comforting
• Savory and satisfying
• Butternut squash flavor shines through
• Perfect for a fall or winter meal

User Comments:

• "This was an amazing dish! The squash was perfectly roasted and the stuffing was flavorful and hearty."
• "I loved how the spices and herbs added depth to the dish."
• "This is a great recipe for a crowd and can easily be doubled or tripled."
• "The pecans added a nice crunch and sweetness."
• "I will definitely be making this again!"

Special Precautions and Tips:

• Handle hot squashes carefully to prevent burns.
• If you don't have butternut squash, you can substitute acorn squash or pumpkin.
• To make the dish vegetarian, omit the ground beef and Italian sausage and add extra vegetables, such as mushrooms or zucchini.
• Top with a dollop of sour cream or Greek yogurt for extra creaminess.