Mmmm, acorn squash. The flesh gets sweet and creamy when roasted. But squash stuffed with savory goodness is even better! These warm the soul on a cool day.
Goulash is basically meat, potatoes and paprika, stewed with other spices and whatever else you fancy adding. Chunks of “stew meat” or “beef round chunks” are cheap and already cut up for you, all you need to do is cook the heck out of them.
Luckily, you have time because the acorn squash will take a while to roast (45-60 minutes).
The goulash will fill 4 squash halves to the brim, or two filled with extra on the plate (like I did, above).
Paprika can be replaced with chili powder for a little kick if you like. Or any ratio of paprika/chili powder will work too.
Also, there’s always debate over “flesh side up” or “flesh side down” when roasting squash. I always roast mine flesh side up, I like the color and flavor that develops. I’ve never had a problem with burning or drying out. So I’m team “flesh side up”, for all squash roasting!
I served the stuffed squash with toasted foccaica bread. If you eat gluten free, Udi’s makes delicious french rolls!
Beef Goulash Stuffed Roasted Acorn Squash
- 2 2-pound acorn squash (cantaloupe sized)
- 1 pound stew meat (beef round chunks)
- 1 cup broth (beef, chicken or vegetable will work fine)
- 10 ounces red potatoes, cut into bite size pieces
- 3-4 sprigs fresh thyme
- 1 large garlic clove, minced
- 1/2 small onion, diced
- 1 1/2-2 teaspoons paprika, chili powder, or a combination thereof
- 2 tablespoons olive oil, plus more for squash
- salt and pepper, to taste
- 1 cup sour cream, more to taste
- 1 cup shredded Mozzarella cheese
Preheat oven to 375°F.
Using a very sharp knife, carefully cut squash in half lengthwise, and scoop out seeds. In a shallow pan or baking dish, drizzle flesh with olive oil and rub all over to coat. Sprinkle with salt and pepper.
Bake for about an hour, or until squash is very soft when poked with a fork.
While squash bakes, prepare goulash:
Heat 2 tablespoon olive oil in a medium pan; add onion and garlic and cook 2-3 minutes. Add meat, and sprinkle generously with salt. When meat is browned, add potatoes, paprika, and broth. Stir. Add thyme sprigs, pushing them down so they’re submerged. Bring to a boil, reduce heat to medium-low and simmer, covered, until squash is done. Taste broth at the end and add salt if needed.
Remove thyme sprigs and stir in sour cream right before serving. Spoon goulash into squash and sprinkle with cheese. Enjoy!