Ingredients:

  • 2 medium Acorn Squash (approx. 700 g total)
  • 30 ml (2 Tbsp) Olive Oil, divided
  • 5 ml (1 tsp) Kosher Salt
  • 5 ml (½ tsp) Black Pepper
  • 450 g (1 lb) Lean Ground Beef
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 5 ml (1 tsp) Dried Thyme
  • 5 ml (½ tsp) Dried Rosemary
  • 1 ripe Pear (e.g., Bosc or Anjou), peeled and diced (approx. 150 g)
  • 60 ml (¼ cup) Beef or Chicken Broth
  • 15 ml (1 Tbsp) Balsamic Vinegar
  • 60 g (½ cup) Freshly Grated Parmesan Cheese
  • 40 g (¼ cup) Panko Breadcrumbs
  • 15 ml (1 Tbsp) Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 200°C (400°F). Halve the acorn squash lengthwise and use a spoon to scoop out the seeds and stringy membranes. Brush the cut sides with 1 tablespoon of olive oil, and season heavily with salt and pepper.
  2. Place the squash cut-side down on the prepared baking sheet. Roast for 30–35 minutes, or until the flesh is tender when pierced with a fork but still holds its shape. Set aside to cool slightly.
  3. While the squash roasts, heat the remaining oil in the skillet over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned. Drain off any excess grease.
  4. Reduce heat to medium. Add the diced onion to the beef mixture and sauté for 5 minutes until softened. Stir in the minced garlic, dried thyme, and rosemary, cooking for 1 minute until fragrant.
  5. Stir in the diced pear and balsamic vinegar. Cook for 3-4 minutes until the pears begin to soften slightly but retain their form. Pour in the broth and scrape up any browned bits from the bottom of the pan; simmer until the liquid is almost fully absorbed. Taste and adjust seasoning.
  6. Gently flip the roasted squash halves cut-side up. Distribute the beef and pear filling evenly among the four squash cavities, mounding the mixture slightly above the edges.
  7. In a small bowl, combine the grated Parmesan cheese and Panko breadcrumbs. Sprinkle the mixture generously over the filled squash halves.
  8. Return the stuffed squash to the oven. Bake for an additional 10–15 minutes, or until the filling is heated through and the Parmesan topping is golden brown and bubbly.
  9. Allow the squash to rest for 5 minutes before serving. Garnish with fresh chopped parsley.