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Aromatic Beef Stuffed Squash recipe

Aromatic Beef Stuffed Squash

Number of Servings


Preparation Time

15 mins

Cooking Time

20 mins

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


  1. Heat your oven to 180°C/gm 4.
  2. Cut the lids off of the squash and scoop out the seeds.
  3. 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
  4. in the oven and roast for 20 minutes. While these cook, prepare the filling.
  5. 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.
  6. 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.
  7. 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.
  8. Remove your squash from the oven and spoon in the beef mixture. Serve with a dollop of Greek yogurt or sour cream.