Serves: 4 | Preparation Time: 40 min
- 800g-1kg butternut squash
- 450g lean ground beef
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 2 cups chopped apples (2 to 3 apples)
- 1/4 cup raisins, optional
- 4 tablespoons brown sugar, firmly packed (if you are using sweet apples use less or none)
- 2 tablespoons melted butter
Heat the oven to 400°. Cut each squash in half; remove seeds and fibrous pulp. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, for about 30 minutes, or until squash is tender.
While the squash is cooking, brown ground beef in a large pan. Drain off excess fat. Remove the pan from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.
When the squash is cooked, turn them so that the cut side is up; remove them to a platter. Drain off any remaining liquid in the pan and scoop out the pulp from the squash.
Mash the pulp and stir into the ground beef mixture. Return beef stuffing mixture to a flan or shallow tray speading it out so that you have a 2-3 inch depth.
Sprinkle the brown sugar on and drizzle with the melted butter. Bake, uncovered, for about 20 to 30 minutes, or until apple is tender.