Cooking has become such a fun creative outlet in our home, and we love cooking together, testing new recipes, and setting pretty tables to make it a special date night at home! I’m excited to share my first original recipe for Harvest Stuffed Acorn Squash with Rosemary Browned Butter Breadcrumbs in conjunction with Laura’s Lean ground beef!

I had so much fun dreaming up and developing a delicious seasonal recipe using this premium, better-for-you 92% ground beef. I love that Laura’s Lean ground beef is lean, really good AND good for you, has no added hormones, and is widely available at retail stores online all across the country (especially since we’re doing only online grocery shopping these days!).

Date nights or family dinners at home don’t have to be boring or straight from your freezer! We find that when we put a little extra effort into cooking exciting, healthier, and delicious meals (and dressing up our dinner table!), it’s so much more special and really brings us together.

Harvest Stuffed Acorn Squash with Rosemary Browned Butter Bread Crumbs

Laura’s Lean x Stephanie Shaul

Ingredients

3 acorn squash

5 tbsp. extra virgin olive oil, divided

Kosher salt

Freshly ground black pepper

1 ⅓  cups Israeli couscous (can substitute rice, quinoa, or farro, if desired)

¾ cup apple cider

2 sprigs fresh rosemary, finely chopped

1 lb. Laura’s Lean ground beef

¾ yellow onion, chopped

2 stalks celery, chopped

2 cups spinach, chopped

2 cloves garlic, minced 

1 tbsp. fresh rosemary, chopped

Rosemary Browned Butter Bread Crumbs

2 tbsp. butter

1 tbsp. rosemary, finely chopped

½ cup of panko bread crumbs

Directions

Preheat oven to 425°. Cut each acorn squash in half (top to bottom). Use a spoon to remove the seeds. Brush all over with 2 tablespoons olive oil and season with salt and pepper. Roast until tender, 40-45 minutes.

Meanwhile, make Israeli couscous: in a medium saucepan, toast the couscous with 1 tablespoon of olive oil for 5 minutes, stirring often. Once toasted, combine couscous with ¾ cup of apple cider and 1 cup of boiling water. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and couscous is tender, 15-20 minutes. 

Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add Laura’s Lean ground beef and cook, breaking up with a wooden spoon and stirring occasionally until browned and cooked through, 5 minutes. Remove ground beef with a slotted spoon onto a paper-towel lined plate.

Drain most fat from the skillet, then add 1 tablespoon of olive oil. Add onion and celery and cook until soft, 5-6 minutes. Season with salt and pepper. Add garlic and chopped rosemary and cook until fragrant for 1 more minute.

Add spinach and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until spinach is tender.

Meanwhile, make rosemary browned butter breadcrumbs. Heat a cast iron skillet over medium heat and add the butter and finely chopped rosemary. Melt butter over medium heat until lightly browned (butter will froth and foam). Remove from the stove, whisk butter and rosemary for 20 seconds, and then stir the panko bread crumbs into the butter and rosemary.

Add cooked couscous and Laura’s Lean ground beef to skillet with vegetable filling and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves and then top each half with ⅙ of the rosemary bread crumbs. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions expressed are my own. Thank you for supporting the brands that help support this blog!