Beef-Stuffed Acorn Squash

Acorn squash is one of the quintessential autumn veggies. It is a treat roasted on its own with a bit of butter and brown sugar. But make it the center of your main dish by using it as a receptacle of your protein and it can really stand out!

The nutty flesh of the squash pairs itself well with Mexican-inspired seasoning in this simple dish, easy to put together quickly on a weeknight.

The squash are roasted separately while the meat filling comes together on the stove. Finish it off with a sprinkling of cheese and a few minutes back in the oven once stuffed and you're set!

Beef-Stuffed Acorn Squash

2 acorn squash, halved with the seeds and pulp scooped out

olive oil

salt

1/2 lb ground beef

1-2 garlic cloves
1/4 c. chopped onion

1/2 c. cooked rice

1/2 c. black beans
1/4 c. crushed tomatoes
salt and pepper
1/4 t. cumin
1/4 t. oregano
dash of cayenne pepper

1/3 c. grated sharp cheddar cheese

Heat oven to 425 degrees F. Drizzle acorn squash with olive oil and sprinkle with salt. Place face down in a baking dish and bake 35-45 minutes.

While squash is baking, brown ground beef in a saucepan over medium-high heat on the stove. Add onions and garlic, cooking for another couple minutes until onions are softened. Turn heat down to low. Add in rice, beans, and tomatoes. Mix well. Then, add in spices and mix well again.

 Flip acorn squash cavity side up and fill each with a quarter of the filling. Sprinkle cheese on top and put back in the oven for about 5 minutes, until cheese is melted.

Crockpot Beef Stew

We finally had a day last week that didn't top 80 degrees. I marked it on the calendar when I was meal planning earlier in the week. I've been ready for cold weather food for so long, and here was our chance. 

We purchased 40 lbs of delicious, grass-fed beef through Alpine Ranch in Reno, Nevada. The freezer is chock full of a variety of cuts of beef that should last us at least through mid-November with the rate at which we consume red meat. 

I dug out the stew meat a couple days in advance of our cooler weather. When we reached it, first thing in the morning, I filled the crockpot with this hearty stew which I'm sure will have repeats throughout the winter. 

Crockpot Beef Stew

2 lbs. beef stew meat

1 large onion, diced

4-5 carrots, sliced into 1-in. pieces

2 large russet potatoes, cubed

4-5 garlic cloves, minced

1/4 c. fresh parsley, minced

1 t. salt

1/2 t. pepper

1 t. dried oregano

1 bay leaf

 1 t. Worcestershire sauce

2 1/2 c. beef broth

1 c. frozen peas

1/4 c. flour

Place meat, onion, carrots, potatoes, and garlic into your crock pot. Sprinkle with parsley, salt, pepper, oregano and top with a bay leaf. Stir Worcestershire sauce into 2 1/2 c. beef broth. Pour across the top. Cook on HIGH for 6-7 hours or LOW for 10. 

About a half hour before serving, stir in frozen peas and flour, and re-cover the pot.

Serve alongside warm, crusty bread for dipping.

Crockpot Tri Tip

My brother, Gabe, knows how to create a good, heartwarming meal. We invited him and his girlfriend over for dinner last week and it seemed fitting to celebrate his birthday as it was only a few days before.

I asked him what he wanted to eat and he unhesitatingly requested tri-tip. And, of course, a little bacon jalapeno mac and cheese and sesame green beans on the side, finished off with a pumpkin pie. (You can't get more comfort food-esque than this, folks!)

I'm no pro on the BBQ but we wouldn't let that stop of us from enjoying a juicy piece of red meat.

Crockpot to the rescue! We had such great success that we may never place one on the grill again. It melted apart.

So easy to do, it is definitely a necessity for your autumn dinner repertoire.

Crockpot Tri Tip

2-3 lb. tri tip sirloin

2 c. beef broth

2 T. Worcestershire sauce

a few dashes of Tabasco

about 2 t. steak seasoning (enough to thoroughly cover the top of the roast)

Fill the crockpot with the beef broth, Worcestershire sauce, and Tabasco. Place sirloin into crockpot. Sprinkle steak seasoning liberally over the top. Cook on low for 8 hours (or 4 on high).