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

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Short Rib Stuffed Acorn Squash

Serves 6

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.

Ingredients:

  • 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

Instructions:

  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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