Aromatic Beef Stuffed Squash
Number of Servings
This is a great recipe to use for those autumnal squash that we have to hand in the colder months of the year. Easy to make and prepare this dish makes a great mid-week meal for all the family that is delicious and nutritious and wonderfully fulfilling.
- 3 small squashes
- 2 tbsp olive oil
- 1 large onion (sliced)
- 1 stem of celery (sliced)
- 2 garlic cloves (crushed) and sliced
- 1 fresh chilli (chopped)
- 400g of leftover roast beef
- 2 tsp all spice
- 1 pinch of cumin seeds
- 1 pinch mustard seeds
- 2 sticks of cinnamon
- 1 pouch of pure chicken stock
- 1 tbsp honey
- 1 handful of pine nuts
- A few delicate sprigs of coriander
- 1 pinch of sea salt
- 1 pinch of black pepper
- Heat your oven to 180°C/gm 4.
- Cut the lids off of the squash and scoop out the seeds.
- Place the squash on a baking tray and drizzle with a little of oil. Season with the stems of coriander and a pinch of salt. Place
- in the oven and roast for 20 minutes. While these cook, prepare the filling.
- Heat a large pan over a moderate heat. Throw in the dry spices and warm through to release all of their aromatic aromas. Add the pine nuts, tossing them in the pan until golden and toasted.
- Throw in the chopped onion, celery and chilli and cook until soft. If the onions are starting to burn, add a little more salt to help draw out moisture.
- Dice the leftover beef into small chunks. Add to the pan, along with the honey and about 250ml chicken stock. Simmer for 5 minutes or until it reaches a syrupy consistency. Taste, and season if required.
- Remove your squash from the oven and spoon in the beef mixture. Serve with a dollop of Greek yogurt or sour cream.