Stuffed Honeynut Squash
Honeynut squash is technically a breed between butternut and buttercup squash ~ its flavor is sweet & nutty. Its texture is also quite a bit smoother than butternut making it great for mashing. , Plus, honeynut squash does not need to be peeled ~ the skin is thin and edible, just like delicata squash. It’s much easier (and safer) to cut through because of its smaller size, and it cooks faster!
- 1 large (or 2 smaller) honeynut squash, halved and seeded
- 1/2 pound ground meat (such as beef, turkey, chicken, etc.)
- 1 tablespoon extra virgin olive oil
- 1/2 large yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1/2 large sweet/tart apple, chopped (whatever your favorite apple is!)
- 2 tablespoons minced fresh rosemary
- salt and pepper to taste
- 2 tablespoons chopped pecans
- Preheat oven to 400°F and spray a heavy duty baking sheet with cooking spray.
- Place the halved and seeded honeynut squash flesh side down on the baking sheet. Roast for about 25 minutes until flesh is fork tender and skin has started to turn golden brown around the edges.
- While the honeynut squash roasts, prepare the filling by placing a large skillet over medium-high heat.
- Add the ground meat and cook until browned, breaking into small pieces with a spatula as it cooks.
- Drain any excess water from the meat if necessary, and return the skillet with the meat to the stove. Reduce heat to medium.
- Add the olive oil, onion, celery and garlic to the skillet. Stir to combine and cook for about 5 minutes until onions and celery start to soften.
- Add the chopped apples and rosemary and cook an additional 3-4 minutes. Season to taste with salt and pepper.
- When squash is roasted, remove from the oven and let sit until cool enough to handle.
- Scoop some of the flesh out of the squash and place in a large bowl, leaving enough squash intact around the perimeter to maintain the shape.
- Add the ground meat mixture to the bowl with the scooped honeynut squash and mix until well combined. Season to taste with salt and pepper.
- Spoon the filling back into the squash halves. Top with the chopped pecans and place back into the oven for another 5 minutes until warmed through.
- Garnish with any leftover chopped rosemary and serve warm.