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.
Ingredients
- 1 lb ground beef
- 4 cloves garlic, diced
- 1/2 red onion, roughly chopped
- 10 baby Bella mushrooms, roughly chopped
- 2 tbsps fresh thyme
- 1 tbsp fresh oregano
- 1 tbsp onion powder
- 1/4 tsp nutmeg
- 1/2 cup beef broth
- 4 cups spinach
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese
- 2 cups fontina cheese or mozzarella, additional for topping
- red pepper, to taste
- salt and pepper, to taste
- Parsley, to garnish
- 2 butternut squash
Instructions
- Preheat oven to 425 degrees F. Cut butternut squash in half and drizzle with olive oil and add salt and pepper. Bake in oven for 45 minutes.
- Add ground beef to a deep pot and sauce until fat begins to render. Add diced garlic, red onion, mushrooms, and salt and pepper. Cook until onions begin to soften. Add fresh thyme, oregano, onion powder, nutmeg, and a pinch of red pepper. Mix together and add beef broth and spinach. Allow spinach to cook down. Cook off excess liquid for about 5 minutes.
- Add heavy cream and cheese. Stir together and remove from heat.
- Remove butternut squash from oven. Gut out a few tablespoon of the butternut squash and add the beef and cheese filling. Top with additional fontina or mozzarella cheese and broil in the oven for 3-5 minutes. Garnish with parsley.
Video
Nutrition
Calories: 300kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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