Acorn Squash Royale
Overview
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!
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!
Ingredients
- 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
Directions
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Preheat oven to 375.
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Cut both ends off of each squash, cut each squash the long way down the middle and remove the seeds with a spoon.
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Line a sheet pan or cookie sheet with parchment paper.
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Drizzle 1 Tablespoon Bella Sun Luci olive oil into each squash half then flip the suashes so the skin is up.
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Bake 40-45 minutes (or shorter/longer depending on the size of the squashes) until it's fork tender.
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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.
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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.
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Serve hot and melty.
Serves 4
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