Grass-fed Beef & Acorn Squash Autumn Casserole

It was time to move onto the main course after we stuffed our faces with salmon cakes and salsa. Thanks to Tim for his help scooping out all of the squash! I typically just stuff the squash with the beef/onion mixture, but I decided to do a casserole since I was cooking for so many people. It was definitely a lesson learned... it was quite a workout scooping squash, mashing all of it, mixing it with four pounds of beef, etc. Next time I will go back to the standard method of stuffed squash! I will be sure to post the recipe so you can see the difference.



  • 2 acorn squash, halved
  • 1 lb. grass-fed ground beef
  • 1 sweet onion, chopped
  • 1 Tbsp. garlic, chopped
  • 1 Tbsp coconut oil
  • 2 tsp cinnamon
  • Salt & pepper


  1. Preheat oven to 375 degrees
  2. Scoop the seeds out of your squash (you can save these to roast later!) and brush with a little coconut oil
  3. Put the squash on a baking pan cut side up, and add some water to the pan so the skin doesn't burn
  4. Bake for 30-40 minutes until a fork can easily go through the squash
  5. While squash is baking, heat coconut oil over medium heat and add onions and garlic
  6. In a separate pan, cook grass-fed ground beef over medium heat until cooked thoroughly (about 10 min)
  7. Add drained beef to the onion/garlic mixture, and set aside
  8. When squash is done (and cool enough to handle), scoop the squash out of the skins and add to a pot
  9. Mash the squash with a potato masher, and then add the beef/onion/garlic mixture
  10. Add cinnamon, salt, and pepper to the pot. Mix throughly and then transfer the mixture to a casserole dish
  11. Bake for 20 minutes and then serve hot!