Short Rib Stuffed Acorn Squash recipe provided by the Certified Angus Beef® brand.

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Short Rib Stuffed Acorn Squash

Serves 6
Cuisine: American
Category: Casseroles
Utilize pre-cooked short ribs or leftover pot roast to make a comforting fall meal. Hearty and delicious with wild rice, vegetables, red wine, garam masala, and sage.
Prep Time
20 mins
Other Time
5 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 50 mins
  • 1 pound Certified Angus Beef ® precooked boneless short rib or leftover pot roast, shredded (2 cups packed)
  • 6 small acorn squash (1 1/4 - 1 1/2 pounds each)
  • 2 tablespoons butter
  • 1/2 onion, 1/4-inch dice
  • 1 small carrot, 1/4-inch dice
  • 1 stalk celery, 1/4-inch dice
  • 1/2 cup wild rice
  • 1 tablespoon garam masala curry
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 1 tablespoon minced fresh sage (or 1 teaspoon dried)
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup sliced almonds
  1. Remove tops from squash by cutting an inch from the top, parallel to the bottom. Remove seeds (An ice cream scooper works well for this).
  2. Preheat oven to 350° F. Simmer butter with onion, carrot and celery in a medium saucepan for 2-3 minutes. Stir in uncooked rice and curry and simmer an additional 2 minutes. Increase heat to high, add red wine and stock. Bring to a boil. Remove from heat and stir in short rib, sage, salt and pepper.
  3. Fill each squash with rice mixture and space evenly in a large casserole pan. Cover with foil and bake for an hour and fifteen minutes until rice is cooked and squash is soft.
  4. While squash are roasting, toast almonds in a large sauté pan until golden; set aside. Allow cooked squash to sit 5 minutes before serving, topped with toasted almonds.
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Short Rib Stuffed Acorn Squash recipe

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