Herbed Stuffed Butternut Squash

Herbed Stuffed Butternut Squash

Servings 4 servings


  • 2 butternut squash
  • 1/2- 1 tsp Cookies Flavor Enhancer
  • 5-6 tbsp olive oil
  • 1 small yellow onion peeled and diced
  • 1-2 cloves garlic peeled and diced
  • 2 carrots peeles and diced
  • 2 stalks celery cleaned and diced
  • 1 tomato cored and diced
  • 2-3 sprigs Mariposa Farms Fresh Thyme rinsed and remove leaves from stems
  • 2-3 sprigs Mariposa Farms Fresh Oregano rinsed and leaves removed from stems
  • 1/2 cup beef broth
  • 1 lb beef steak finely chopped


  • Preheat oven to 350 degrees F. Rinse and cut the butternut squash lengthwise, remove the seeds and the stringy stuff. Place them on a lined baking tray with the cut sides up. Lightly salt and drizzle with olive oil. Bake for 15- 20 minutes.
  • Heat the remaining oil in a skillet, over medium high heat. Add the onion, celery and carrots, stirring frequently cook for 3-4 minutes. Add the garlic and stir, cooking for an additional 1-2 minutes. Add the finely chopped beef and cook until crumbly. Add the herbs, cookies flavor enhancer, tomatoes and broth. Cook, stirring frequently for an additional 3-4 minutes.
  • Fill both halves of the butternut squash with the mixture and bake for an additional 15-20 minutes. If the squash starts to get dark, cover with foil. Serve while hot.