Stuffed Butternut Squash with Beef & Kale

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.

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!

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

1. 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.
2. 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.
3. Make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk together. Add more water if needed. Set aside.
4. 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.
5. 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.
6. 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.

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

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

4.87 from 30 votes

Stuffed Butternut Squash with Beef & Kale

Author: Kelly Nardo

Stuffed butternut squash with beef, kale, and a cinnamon tahini sauce makes an easy and healthy flavor-packed meal. It comes together in 50 minutes with just 15 minutes of active cooking time. Full of protein, carbs, and healthy fats and paleo, gluten-free, and Whole30.

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Course: Main Course

Calories: 518kcal

Protein: 30.4g

Carbs: 67g

Fat: 18.2g

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

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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nutrition

Nutrition Facts

Stuffed Butternut Squash with Beef & Kale

Amount Per Serving (1 stuffed squash + 1/4 tahini sauce)

Calories 518 Calories from Fat 164

% Daily Value*

Fat 18.2g28%

Saturated Fat 5.4g34%

Polyunsaturated Fat 2.8g

Monounsaturated Fat 7.6g

Cholesterol 73mg24%

Sodium 283mg12%

Potassium 2329mg67%

Carbohydrates 67g22%

Fiber 13g54%

Sugar 14g16%

Protein 30.4g61%

Vitamin A 74192IU1484%

Vitamin C 141mg171%

Calcium 292mg29%

Iron 7.8mg43%

* Percent Daily Values are based on a 2000 calorie diet.

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