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Beef Picadillo Stuffed Acorn Squash

Beef Picadillo Stuffed Acorn Squash


A spicy-sweet blend of ground beef, onions, cinnamon, and raisins served in roasted squash.

INGREDIENTS

  • 1 LB PREMIUM RAIKES GROUND BEEF
  • MEDIUM ONION, CHOPPED
  • 1 TBSP TACO SEASONING MIX
  • 1/4 TSP GROUND CINNAMON
  • 1 CAN TOMATO SAUCE (8 OZ)
  • 1/3 CUP RAISINS
  • 1 ACORN SQUASH, QUARTERED
  • MONTEREY JACK CHEESE, SHREDDED

COOKING INSTRUCTIONS

Recipe by Cattlemen’s Beef Board

Preheat oven to 400 degrees. Brush quartered squash with olive oil. Sprinkle with salt and pepper. Place on baking sheet and cook for 30 minutes (until soft).

Heat light drizzle of olive oil in skillet. Add the onions and cook until soft. Add in the ground beef and cook until pink is gone. Drain the fat.

Sprinkle the Taco seasoning and cinnamon over beef mixture. Stir in the tomato sauce and raisins. Cover and simmer for 15 minutes, giving it a stir. Spoon mixture evenly into squash pieces and top with shredded cheese. Place bake into oven to melt the cheese. Serve with a chopped salad kit for an easy side. Enjoy!


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