It can be such a pain trying to peel the skin off butternut squash. In this recipe, we leave it on and let it roast in its own skin. All we do is cut it in half, and then remove the seeds using a spoon. We keep this recipe classic with sage, and garlic but add some extra heartiness with ground beef. This recipe never disappoints!
Stuffed slow cooker butternut squash
6
15 minutes
2 hours 30 minutes
2 hours 45 minutes
1 medium butternut squash, cut lengthwise in half, seeds removed
2 tablespoon olive oil
1 pound ground beef
1 tablespoon fresh sage finely chopped
5 cloves minced
½ cup freshly grated parmesan
1 teaspoon salt
½ teaspoon pepper
Drizzle olive oil on butternut squash. Then season with ½ teaspoon salt and ¼ teaspoon pepper.
In a bowl mix together ground beef, sage, garlic, parmesan, remaining salt and pepper. Make sure everything is fully incorporated.
Stuff the ground beef mlixutre into the cavity where the seeds used to be. Place into a 6 quart slow cooker with skin side down.
Cook on high for 2 hours.
Garnish with extra parmesan cheese then serve.
