Acorn Squash Royale
Congratulations to John Klopfer, our October 2020 honorable mention winning recipe. This acorn squash dish calls for sun-dried tomatoes AND our Basque Norte meat marinade, which nicely flavors the ground sirloin in the stuffing along with the onion, garlic, mushrooms green olives, and roasted red peppers. It’s a winner and it will make a hearty addition to any autumn dinner!
- 4 acorn squash
- 1 pound of ground sirloin
- 1 cup red onion, diced
- 2 oz of roasted red pepper
- 2 oz of Bella Sun Luci sun dried tomatoes Julienne Cut
- 1 cup baby portabella mushrooms
- 2 tablespoon Bella Sun Luci Basque Norte Meat Marinade
- 1 tsp dry mustard
- 3 garlic cloves, diced
- 1 cup Mexican blend cheese
- ½ cup green olives, sliced
- 2 tbsp Bella Sun Luci olive oil
- Pepper and salt to taste
Preheat oven to 375.
Cut both ends off of each squash, cut each squash the long way down the middle and remove the seeds with a spoon.
Line a sheet pan or cookie sheet with parchment paper.
Drizzle 1 Tablespoon Bella Sun Luci olive oil into each squash half then flip the suashes so the skin is up.
Bake 40-45 minutes (or shorter/longer depending on the size of the squashes) until it's fork tender.
In a saute pan over medium heat cook the onion in 1 Tablespoon olive oil until translucent, add the garlic and cook 30 seconds. Add the mushrooms, cook for a minute or two, add beef, break it up and cook for a minute or two, add the mustard, Bella Sun Luci Basque Norte meat marinade, salt and pepper. Cook and continue to break up the meat until it's brown, 7-9 minutes. Stir in Bella Sun Luci sun dried tomatoes and roasted peppers to incorporate.
Fill each squash half with equal amounts of the filling, top with cheese and bake until the cheese is golden brown, about 15-20 minutes.
Serve hot and melty.
Serves 4print recipe