Loaded Butternut Squash Boats It's been SO long since I've posted a fun dinner recipe, so here it is! Loaded Butternut Squash Boats! A seasonal, wholesome recipe featuring Fall's finest harvest - butternut squash. Secondary to pumpkin of course. This recipe came pretty easily. I literally used all of my favorite savory flavors, put them together for this jazzy little number, et voila! This recipe was created. The butternut squash are stuffed with beef, garlic, red onion, mushrooms, and fresh herbs. Add in a little cream, sharp cheddar, and fontina cheese and this becomes the coziest recipe you'll have all Fall.
Loaded butternut squash boats
Let's talk about this recipe a bit. It's pretty simple and good for a weeknight recipe. It takes about an hour, start to finish. For most of the time, the butternut squash is in the oven. It takes about 20 minutes to make the filling. I started by cooking ground beef in a skillet, then adding in the red onion, mushrooms, and garlic. I let the onions cook down and then added in the fresh herbs and seasonings. At this point, I realized that I needed to change from a skillet to a pot. So, don't make the same mistake as me. Start with a deep pot of dutch oven. It works WAY better.
So after the transfer from the skillet to the dutch oven was complete, I added some beef broth and spinach. Four cups of spinach cooked down to about a handful of spinach (lol) and then I added in the cream and cheese. I pulled the butternut squash out of the oven and then created a little space in the squash for the beef. Added the beef and topped with cheese. Broiled for about 3-5 minutes. Dinner was served!
- This dish is naturally gluten free, however, if you are doing whole30 or would like a dairy free version, simply omit the cheese and heavy cream.