Say hello to one of my favorite healthy comfort foods – beef stuffed butternut squash with cinnamon tahini sauce!! I know the flavor combination might sound a little strange, especially with the sauce, but trust me.
It has some sweetness from the butternut squash. Then the beef mixture brings some savoriness and a touch of spice. Finally, the sauce brings it all together with some sweetness, savoriness, and acidity.
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It makes an all-around healthy balanced meal – carbs from the squash, fat and protein from the beef, and veggies from kale, onion, and squash.
This stuffed squash might look fancy, but it’s super easy to make and only a handful of ingredients that you probably already have in your pantry or fridge. It comes together in about 50 minutes, with only 15 minutes of active cooking time. Perfect for a hearty and comforting healthy weeknight dinner or to serve for friends and family at a party!
Why we love this stuffed butternut squash recipe
- packed with flavor – it’s savory with the perfect natural touch of sweetness and spice.
- only requires about 15 minutes of active cooking time!
- makes an easy macro-balanced meal – we have protein from the beef, carbohydrates from the squash, healthy fats from the beef and tahini, and veggies from the squash, spinach, and onions.
Is butternut squash healthy?
Butternut squash is a nutritious winter squash and a great addition to one’s diet. It contains vitamins and minerals including, vitamin A, vitamin C, potassium, and manganese. It is also low in calories and high in fiber with one cup having 54 calories and 4 grams of fiber.
Ingredients
- butternut squash
- onion
- ground beef
- kale
- cumin
- garlic powder
- cinnamon
- red pepper flakes
- salt and pepper
- cinnamon tahini sauce – a mix of tahini, coconut aminos, lemon juice, and cinnamon. More notes on how to make this are below.
How to make stuffed butternut squash
- Prep your butternut squash. Using a sharp knife, cut your squash in half lengthwise and remove the seeds. Drizzle the flesh with a little bit of oil, salt, and pepper.
- Roast butternut squash. Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper. Place squash cut side down and roast for 40-45 minutes until soft and fork tender.
- Make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk together. Add more water if needed. Set aside.
- Make the beef mixture. When there are 10 minutes left on the squash, make the beef. Heat a large skillet over medium heat, add 1/2 tablespoon oil, and let it get hot. Add onions and sauté for 2-3 minutes until soft. Add ground beef and salt and pepper and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add kale and cook for another 2-3 minutes until it’s wilted and the beef is cooked through and no pink remains. Add cumin, garlic powder, cinnamon, red pepper flakes, lemon juice, and a little salt and pepper and stir to combine.
- Stuff squash. Remove squash from oven, flip over to reveal the flesh, and let cool for a minute. Evenly distribute the ground beef mixture over squash halves. Top them with a drizzle of tahini sauce.
- Enjoy!
Cinnamon tahini sauce
It’s not an ETG meal without some kind of sauce and I am absolutely obsessed with this cinnamon tahini sauce. I know what you are thinking – why would I want to put that on my ground beef? But you won’t regret it! It’s sweet and savory with a little acidity and is the perfect balance to the beef and butternut squash.
Here is what you need:
- tahini – Soom is my absolute favorite brand!
- coconut aminos
- water
- lemon juice
- cinnamon
Simply add all the ingredients to a small glass or bowl and mix well to combine. You can add more water if you want a thinner consistency. You want to be able to drizzle it on top of the squash.
Can you eat butternut squash skin?
Butternut squash has a thick and sometimes waxy skin. When it is cooked, it becomes a lot softer and more tender. Technically all winter squash skin is edible, but some are more desirable than others (the smaller the squash, the more soft the skin will be and easier to eat). While you can eat the skin of butternut squash, it is best to just scoop out the flesh while eating these stuffed butternut squashes and leave behind the skin.
Meal prep stuffed butternut squash
Stuffed squash is a great option to make for meal prep. You can do it one of two ways:
- make the squash and sauce beforehand – roast the squash and make the sauce a few days before you want to eat. Store in the fridge and when you are ready to eat, simply heat up the squash and make the ground beef mixture.
- make everything at once – on your meal prep day, make all the components and store all the components separately in the fridge. When ready to eat, just heat them up individually and top with the sauce. You can also assemble individual meals and heat it all up at once (without the sauce).
Storage and reheating
- freeze – store in an airtight container in the refrigerator for up to 4-5 days.
- freezer – I have not tried freezing this recipe, but it should work well. Freeze the squash and the beef mixture separately. It should last up to 3 months in the freezer. When ready to eat, let defrost in the fridge.
- reheating – reheat it in the microwave or a skillet until warmed through.
Substitutions and additions
One of the best things about this stuffed butternut squash is that you can customize it to your liking. Feel free to make the recipe your own with whatever you have in stock in your kitchen. Here are some good substitutions:
- butternut squash – any kind of squash will work (acorn, delicata, buttercup, kabocha, or carnival). Sweet potatoes would even be delicious if you don’t have squash!
- kale – spinach would work instead.
- ground beef – feel free to use any ground meat you like. Turkey, chicken, or sausage would work great!
- garlic – fresh garlic will work instead of powder. Use 1 clove.
- tahini – I would suggest a neural nut butter instead of tahini. Cashew butter or almond butter would be my best recommendations.
- coconut aminos – low sodium soy sauce or tamari will work instead, it will just change the flavor a bit. If using soy sauce, the recipe will not be gluten-free. Do not use liquid aminos as they are way too salty.
And here are some additions you can add:
- veggies – if you want to up the veggies more, add in whatever chopped veggies you like! Easy ones to add would be peppers and mushrooms.
- nuts – chopped walnuts or pecans would be good to add some crunch. Add them before you drizzle on the sauce.
More healthy ground beef recipes
- beef taco casserole
- beef & broccoli stir fry
- beef tostadas with beans and cheese
- ground beef & cabbage stir fry
- chili spaghetti squash casserole
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Stuffed Butternut Squash with Beef & Kale
ingredients
Stuffed Butternut Squash
- 2 small butternut squashes, cut in half and deseeded
- 1/2 tablespoon olive oil
- 1/2 cup diced onion (60 grams)
- 1 pound ground beef (I used 90/10)
- 4 packed cups packed kale, chopped (140 grams)
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- salt and pepper, to taste
Cinnamon Tahini Sauce
- 2 tablespoons tahini
- 1 tablespoon coconut aminos
- 1 tablespoon water
- 1/2 tablespoon lemon juice
- 1 teaspoon cinnamon
- salt and pepper, to taste
instructions
- Prep your butternut squash. Using a sharp knife, cut your squash in half lengthwise and remove the seeds. Drizzle the flesh with a little bit of oil, salt, and pepper.
- Roast butternut squash. Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper. Place squash cut side down and roast for 40-45 minutes until soft and fork tender.
- Make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk together. Add more water if needed. Set aside.
- Make the beef mixture. When there are 10 minutes left on the squash, make the beef. Heat a large skillet over medium heat, add 1/2 tablespoon oil, and let it get hot. Add onions and sauté for 2-3 minutes until soft. Add ground beef and salt and pepper and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add kale and cook for another 2-3 minutes until it's wilted and the beef is cooked through and no pink remains. Add cumin, garlic powder, cinnamon, red pepper flakes, lemon juice, and a little salt and pepper and stir to combine.
- Stuff squash. Remove squash from oven, flip over to reveal the flesh, and let cool for a minute. Evenly distribute the ground beef mixture over squash halves. Top them with a drizzle of tahini sauce.
- Enjoy!
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The recipe looks delicious. Before I make it (for one) I’m wondering how well it would reheat.
Thank you!
Hi Sadie! Yes, it reheats well – I would just store all the components separately in the fridge (leave off the sauce on ones you aren’t going to eat too) and heat up separately. You can definitely half the recipe if needed too!
Just wanted to say we made this the other night, but used ground lamb instead of beef (just cause we had it on hand, lol). Kept everything else the same and followed the recipe exactly.
It, was, perfect!
Huge hit with the family and will be making again. If anyone wants to know, definitely reccomend with either lamb or goat. 👌🏻
Oh I love that substitution! We love lamb in our house so I will have to try it with that. So glad you guys liked it and thanks for trying Allison!
I love the addition of Tahini to the sauce. I need to try this, I bet it adds great flavor. Adding it to my grocery list now.
Thanks Barb! It really ties the whole meal together. Hope you try them!
This recipe was absolutely amazing! I love the tahini sauce that goes on top. I’ll definitely make it again even when I’m not following Whole 30!!
Yay! It’s some of my favorites too Kayleigh! Glad you enjoyed and thanks so much for trying it!
Have you tried this using ground pork? I have a pound of ground pork in the fridge and am craving these flavors!
Hi Arielle! I haven’t but I think it would work great with any ground meat. Pork sounds delicious! Let me know how it goes!
This is a staple in our house! We use Trader Joe’s butternut squash zigzags and my husband raves about how this is his favorite dinner every time I make it!
YAY! That makes me so happy, especially when the guys approve! And I love that you use those zigzags. Thanks for trying it Megan!
I made this last week for my family of four, which includes a 3 year old and a 4 year old. Every single one of us loved it, I didn’t have to argue with my kids at all about finishing their dinner! Will definitely be making again!
Aw yay, that makes me so so happy! I don’t have kids, but I’m glad to hear it was a hit with them. Thanks so much for trying it Jayna!
LOVE LOVE LOVE this recipe. Honestly probably going to make this at least two more times this month during my first Whole30! If you’re looking for something that is super filling, really easy, and a unique flavor profile look no further. It’s sweet with a hint of savory which at this point in my Whole30 (Day 6) I am totally craving anything sweet! (TBH I wanted to lick the jar I made the sauce in…that good.)
I’ve been working my way through your blog and your sauces and so many recipes are making this first Whole30 experience the easiest thing I’ve ever done. Thank you for putting out such great content!!
Aw thank you so much Mary Alice, that just made my day. I’m so glad you liked it and glad you are finding my blog helpful! I appreciate you being here 🙂