This roasted honeynut squash recipe hits all of the best fall flavors! The sweetness of squash, enhanced with warm notes of cinnamon, and stuffed with hearty ground beef.
Preheat oven to 425 degrees. Use the convection roast option if available.
Cut the squash in half lengthwise. Using a small spoon, scoop out the seeds and extra pulp.
Drizzle some avocado oil on the cut side. And lay out on a baking sheet lined with parchment paper.
Roast in the oven for about 30 min or until soft and easily pierced with a fork, and slightly caramelized.
Remove from oven and allow to cool for a few minutes so its not to hot to handle.
Meat
In a skillet, over medium - high heat, add a drizzle of olive oil, enough to coat the pan. Saute onions, garlic, and dried basil. Mix with a spatula. Cook for about 4 min or until onion is golden and softened.
Add meat to the pan. Using a spatula or a wooden spoon, break it up into pieces, and mix. Season with salt. Let the meat brown/ cook for about 5 min, mixing it periodically.
Lower the heat to medium, add pomegranate molasses, mix with a spatula. Add tomato paste, and water. Mix for everything to combine and cook for about 5 min.
Lower the heat to medium low and cook for about 15-20 min, so most of the liquid will be absorbed.
Assembly
Make sure the squash is cool enough to handle. Use a spoon to scoop out the flesh of each squash, carefully keeping the skin intact. Sprinkle the scooped-out flesh with spices (cinnamon, paprika, salt, coriander), and a drizzle of olive oil. Using a small fork mash up the flesh with the oil and spices, and evenly spread it out in its shell. It will look messy.
Top each honeynut squash half with ground meat. Sprinkle with cilantro and pomegranate seeds.
Notes
Can prepare the squash ahead of time and then reheat it or keep it warm in the oven.
If swapping with butternut squash, one large can be swapped for 4 small honeynut. The butternut squash is typically much larger in size.
Any fresh herbs like parsley or mint can be used to garnish.
Ground beef can be swapped with ground lamb. Lamb goes really well with pomegranate flavors.