Stuffed Acorn Squash

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

Today’s Sunday Funday is celebrating Native American Heritage month.  I thought back to when Eat the World did a Native American theme (I made Wild Rice, Squash, & Corn Soup) and remembered that things like squash, wild rice, and sage are all ingredients that are indigenous to the US and therefore would have commonly been used in Native American cooking.

I was also excited to make this one since I grew the squash from this recipe in my garden this year.  In fact, I have a lot of squash to use up, since my plants did very well.  My children are not so thrilled about this.

Hubs and I, however, are loving it and this recipe is no exception.  The rice and beef filling (I would’ve used buffalo to be a bit more historically accurate, but couldn’t find any the day I was shopping) balance perfectly with the sweetness of the squash.  This is a perfect fall recipe!

Don't miss these other Native American inspired recipes:

Paganens (Algonquin Wild Nut Soup) by A Day in the Life on the Farm

Stuffed Acorn Squash by Amy’s Cooking Adventures

Three Sisters Soup by Karen’s Kitchen Stories

Wojape, a Cranberry-Rosehip Sauce by Culinary Cam

Recipe Note:

-I used a wild rice blend (basically wild rice and a bunch of other rice varieties) in this recipe, because I forgot that I’d used up my wild rice and that’s what I had on hand.  Either will work wonderfully in this recipe.

Stuffed Acorn Squash

Adapted from Fake Food Free

3 acorn squash, cut in half & seeded

1 ¾ cups chicken broth

1 cup wild rice (or wild rice blend), uncooked

1 tablespoon lard

½ onion, diced

2 cloves garlic, minced

1 pound ground beef

Salt & pepper

1 teaspoon smoked paprika

1 teaspoon rubbed sage

½ teaspoon thyme

¼ teaspoon crushed red pepper

¼ cup grated parmesan cheese

Preheat the oven to 400 degrees F.  Place the squash on a rimmed baking sheet, cut side down.  Add 3 cups of water.  Roast in the oven for 30-45 minutes or until soft.

Meanwhile, cook the rice in the chicken broth until tender.  Set aside.

Heat the lard (or olive oil) in a skillet over medium heat.  Add the onions, garlic, and beef.  Cook until the onions are soft and beef is browned and broken up.  Stir in the spices, cheese, and rice.

Once the squash is cooked, drain the water and flip the squash.  Stuff with hamburger filling and sprinkle with another tablespoon of parmesan.  Roast for 10 minutes or until heated through.