Mini Acorn Squash Royale
Congratulations to John Klopfer, our October 2020 honorable mention winning recipe!
For hundreds of years Autumn in Italy has been a time to harvest food and celebrate the abundance of mouth watering produce from the rich soils, especially olives and grapes. This hearty dish represents the Make sure to add this Acorn squash dish on the menu for your next harvest party! Mr.Klopfer amazed us with his creative squash dish, we love the incorperation of both sun dried tomatoes and Basque Norte Meat Marinde. The flavors paired nicley with the ground sirloin, allowing the taste of sun dried tomatoes to shine! Using fresh onion, miced garlic, mushrooms, green olives, and roasted red bell pepper he created a hearty combination that carries a lot of flavor.
Total Cook Time: 45 minutes
Bella Products Used:
- 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.