Beef Goulash Stuffed Roasted Acorn Squash

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!

Stuffed Acorn Squash

 

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!

 

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Gluten Free Spiced Pumpkin Bread

So it  may not feel very much like fall here in Florida yet…but who says I can’t crank up the a/c, light some festive candles and bake pumpkin bread?

That’s exactly what I did.

This delicious bread is moist and fragrant. I love to toast thick slices and slather them with butter or cream cheese, with a sprinkling of cinnamon for breakfast.

You’ll never know it’s gluten free, either. Any all-purpose gluten free flour will work, but I have the most luck across the most recipes with Better Batter flours (no, they don’t pay me to say that).

As with all converted baking recipes, weighing out the flour will produce the best results, so I give you the measurements in ounces (measure with a cup at your own risk – too much flour and the bread will be rubbery and dense). If you don’t need to eat gluten free, use 1 2/3 cups regular flour and it will come out just the same.

We love pecans in this bread, but walnuts would be divine too.

I just love this time of year, don’t you?

Pumpkin bread

Gluten Free Spiced Pumpkin Bread

  • 1 stick unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 6.65 ounces gluten free flour (1 2/3 cups)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups canned pumpkin pureé (buy a 12 ounce can)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup water

Preheat oven to 350°F.

Thoroughly butter and flour a 9-inch loaf pan. Set aside.

Using a stand or hand mixer, cream the butter and sugar on high. Add the eggs one at a time until combined. Turn off mixer.

Combine the dry ingredients (flour through salt) in a bowl, with mixer on medium speed, add half the flour mix. Pour in the water and then the other half of the flour. Mix until creamy.

Add in the pumpkin and beat until combined. Reduce mixer speed to low and stir in nuts.

Pour the mix into the pan and bake for 1 hour. Bread is done when it is no longer jiggly and a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then turn out onto a rack to cool completely. Store wrapped in plastic, in an airtight container. Eat warm, or toast topped with butter or cream cheese and cinnamon. Enjoy!