1 pound ground veal
3 small acorn squash, about 1 1/4 lbs. each
2 tablespoons olive oil
2 celery ribs, diced
1 onion, diced
4 ounces mushrooms, trimmed and sliced
1 1/4 teaspoons poultry seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups packed chopped kale
4 slices cinnamon raisin bread, cut into ½” cubes and toasted
1/2 cup dried cranberries (optional)
1/2 cup reduced-sodium chicken broth
- Preheat oven to 375° F. Cut each squash lengthwise in half through the stem end; scoop out seeds and strings. Cut a thin slice off bottom of each squash half so that it will sit firmly. Place squash halves, cut-side down on foil-lined, greased baking sheet. Bake 25 to 30 minutes or until squash is tender but not mushy; keep warm.
- Meanwhile, prepare squash filling: In large skillet over medium heat, in hot olive oil, cook celery and onion 5 minutes. Increase heat to medium; add veal and cook 2 to 3 minutes, stirring to break up meat. Add mushrooms, poultry seasoning, salt and pepper; continue to cook until veal is no longer pink and mushrooms are tender, stirring frequently.
- Add kale; cook 3 to 4 minutes or until kale wilts and is tender, stirring frequently. Remove mixture to bowl; stir in bread, cranberries and broth.
- Spoon hot veal mixture into center of each roasted squash half, reheating stuffed squashes if necessary.
Source: Funded by the Beef Checkoff