Acorn Squash with Ground beef

What would autumn be without squashes? As the weather cools down, the selection and quality of hard squashes available in the store or the farmer’s market is going bananas. Pick up a local acorn squash at your favorite store for this simple ground beef-stuffed acorn squash recipe.


  • 1 large acorn squash
  • 1 lb Rocky Hill Farm grass fed ground beef
  • 1 medium onion
  • 1 apple (I prefer tart variety)
  • 6 slices bacon
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
  • 2 tsp dried thyme
  • 2 tsp fennel seeds
  • 1 tsp ground sage
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg


  • Preheat oven to 375ºF (185ºC).
  • Cut the squash in half and scoop the seeds out. Place on the baking sheet lined with foil or parchment paper and roast until the flesh is tender, approximately 45 minutes. Remove and allow to cool to the touch.
  • While the squash is baking, prepare the stuffing. Or do this step ahead of time.
  • Dice the apple and onion into medium-sized pieces. Slice the bacon into pieces.
  • In a large skillet over medium heat, brown the bacon.
  • Add the onion and cook for 5-10 minutes until softened and translucent.
  • Add the apples and cook for another 5-10 minutes.
  • Remove the bacon / onion / apple mixture to a large bowl.
  • In the same skillet over medium-high heat, brown the ground beef.
  • Add all spices and herbs: rosemary, thyme, fennel seeds, sage, pepper, cinnamon, salt and nutmeg. Pour the ground beef into the same large bowl. Stir to combine.
  • When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef.
  • Use a spoon to fill the squash boats with the beef mixture.
  • Return the squash to the oven and bake another 15 minutes at 375ºF (185ºC) until everything is heated through.
  • While it is in the oven, toast some pecans in a pan over med-high heat and then crush and sprinkle over each stuffed squash.
  • Serve it up!

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