I’m so glad you liked it . Cook for 20-25 minutes, until golden. Your email address will not be published. Here’s how to make the most of every potato on your plate. Amy, that’s great to hear! I’m a BIG fan of easy, delicious meals, so I’m looking forward to trying this tonight. Do you have any recommendations of vegetables/legumes we could add to pack in a little more nutrition without messing with the flavor? I did leave out the hot pepper but that was the only change. STEP 2. Ok so I made this for dinner tonight. This was so amazing!!!! Made it with ground turkey in my cast iron skillet, it was a perfect Fall dish~ Meanwhile, heat remaining oil in … Thanks for letting me know how it turned out for you and your family , This recipe is amazing. Love the slow cooker tip! If you’re not a fan of butternut squash (whaat? Great to know about the vegan sub! Want to hear the most exciting thing that happened to me this weekend? We love them here – I always have a minimum of 5 serrano peppers in my fridge. Natalie, I’m so happy to hear that! This is another one of your recipes going in my recipe book. Thank you. Thanks. Monique, I’m so happy to hear that!! Robin, I’m so happy to hear that! Join WW today and gain full access to all of our recipes and meal plans. Add garlic, spices and ground beef and mix well. Is it wrong that these days squash makes me happier than wine? I can’t have nightshades so I left out the paprika and Serrano peppers, but even then the flavor was incredible. Once the beef begins to brown, add the butternut squash and mix well. Melt some cooking fat in a skillet over medium-high heat. I don’t know. Made this tonight in my instant pot- the squash basically dissolved so it was more of a stew. This was delicious and super easy to make! Have a nice day! Such a wonderful recipe! Add the mince and cook until browned about 10 minutes. Definitely a keeper. Put 2 tbsp olive oil in a bowl and add the butternut squash, season and mix well. I’m wondering if you could use this with brown rice lasagna pasta? I’m so excited to try out this recipe! I will probably try sees potatoes next time because I always have them on hand. So will sub onions and garlic for leeks ( yes he can have that ) and Cayanne pepper for the black pepper, pretty standard for this house by he can’t have a lot if things. Thanks for letting me know how it turned out for you Just curious – is this a meal plan program? Thank you!! Thank you! We also bought the pre-cut butternut squash from Costco. Husband ate it, Next time put the extra garlic in he liked it. I anticipated this serving my partner & I for dinner & each having leftovers for lunch, but he went back for THIRDS! I have never made anything with butternut squash before. Came together quickly for an awesome mid-week meal. I strip the stems and cut them up too, cooking them with onions to soften, then adding the leaves at the end. Definitely a keeper! Thank you for such an easy, fantastic dish. https://sodelicious.recipes/recipe/ground-beef-stuffed-squash You certainly won’t be left with a mountain of washing up to do either as you only need one baking tray to get started with this recipe. Husband doesn’t like butternut squash. Spoon into a 1.5 litre ovenproof pie dish or smaller dishes for the freezer. Complete the recipe from step 5, cooking at 200C (400F) mark 6 until golden and piping hot. Used the whole Serrano and a pinch of hot paprika in addition to the sweet. This was so yummy! I just reread it and I found my answer! Stephanie, I’m so glad you liked it!! 4125764. Okay. Miss eating your favorite Indian recipes now that you're gluten-free? Serving mine with salad and rice. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft. Adding the spinach did not take away from the delicious flavors. Will repeat with adding more vegetables- maybe bell peppers- and mushrooms. Thanks for letting me know how it turned out for you . I’m so embarrassed! I roasted the squash while doing the rest of the prep because I was hungry and impatient. Meanwhile, in a large casserole, heat the remaining oil and stir fry the onions for 5 minutes or until soft. Promise. Thank you so much for wonderful recipes! I followed the recipe exactly as written but needed more cooking time because my butternut squash pieces were not very small. Season with salt and pepper. I’m always working on my photography so that means a lot. This was seriously amazing. As a matter of fact, yes I do. I didn’t have fresh sage and had to use dried, otherwise I followed the recipe and we loved it! Maybe not cooking it fully, then defrosting and heating up in a covered pan? That’s how I found the recipe too. Wondering, will removing the peppers change the flavor a lot? We will definitely be having this again. You can do this with a regular butternut squash but it’ll add to your prep time. Subscribe to the newsletter and get some tasty stuff every month. Sue, that is so great to hear!! Yes, you can double it and keep it on your slow cooker’s warm mode. Heat oil in a saute pan over medium heat. I really appreciate it . Thanks for letting me know how it turned out for you . Serve with a salad, baked potato or seasonal vegetables. Gotta try this! Required fields are marked *. You could also leave the butternut squash out and then just add it or another veggie in once you thaw it – that way there’s no chance of the squash getting mushy. Once this dish it’s fully cooked, add plenty of freshly minced sage on top – to give it extra fall feel. I’ll have to try the pomegrante molasses in this some time, thanks! I’m happy that you found it too! This was so easy to make. To a pan add a couple of peeled, chopped apples (the ones no one will touch as they have bruises) a couple of peeled, chopped parsnips, a couple of potatoes, water (about 500ml you can always add more) and a teaspoon of medium curry powder( adjust to taste).

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