Bacon Beef Butternut Squash

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baconbeefsquashPF Bacon Beef Butternut Squash

What an amazing and simple recipe this is.  A Butternut squash stuffed with Grass-fed ground beef, bacon and onions.  Then to “top” it off, caramelized onions in balsamic vinegar and it is heavenly.  Hope you enjoy as much as I did, since I ate the whole squash with everything else.  So let’s see, that means the Caveman ingested 2 Lbs of squash, 1 Lb of beef, and lots of onions.  Yep seems perfectly normal to me, and plus who cares, It tasted good and I ate it. Plus I needed it after the week I had (you’ll see below)

4.4 from 7 reviews
Bacon Beef Butternut Squash
Prep time
Cook time
Total time
Serves: 4
  1. Preheat oven to 350 degrees fahrenheit
  2. Cut squash in half and scrape out the seeds
  3. Place face down in a pyrex dish with 1/2 inch of hot water and cook for 30 minutes
  4. While its in the oven, cook the bacon in a pan until crispy, set aside and leave the bacon fat in the pan
  5. Add 2 of the sliced onions and celery to the pan and then add the beef
  6. Season with salt and pepper to taste and your cinnamon
  7. Continue stirring until the beef is finished, remove from heat and place in a bowl
  8. Remove the squash from the oven, when you can handle it scrape out some of the guts, leaving ~1/4 inch of squash, add squash to bowl with meat
  9. Crumble your bacon and add that to the bowl as well
  10. Mix well and then stuff your squashes with the beef mixture and place back in the 350 degree oven for 20 minutes
  11. While your squash are baking, add your reserved onion to your sauté pan and cook them over low heat with your balsamic to caramelize them
  12. Remove squash from oven, top with caramelized onions and Enjoy

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  1. Made this last night and not sure what went wrong. I poured out more than half of the bacon fat b/c there was just SO much, then threw in the onions, etc. After all was said and done, the entire dish was still way too oily. I might throw the leftovers in a pan and try to fry off some more and/or make everything really crispy. It had nice flavor though!

  2. Is it necessary to add the water to the pyrex dish when you cook the squash? Of can you just roast it like we do Spaghetti squash?

  3. I just made this tonight but omitted the cinnamon (hubby not a fan) but it turned out perfect….super delicious, a great cold weather treat. Another good thing is I was able to use part of the ingredients before spices to make a healthy treat for our dog, and she loved it too!

  4. This was fabulous! Thanks :). Definitely a new favorite way to use butternut squash

  5. stephanie says:

    Delicious!! thank you for the dinner idea… I added some garlic salt (instead of regular), ground cloves and ground coriander but those are just the flavors I thought would go well with the recipe :)
    thanks again!

  6. Thanks for having at “Pin it” button! I use pinterest for meal planning! :) This looks fantastic!

  7. This has been a favorite for quite some time. For a fall spin I added apple/maple sausage. So good! Thanks again for all the recipes!!

  8. I just made this but omitted the cinnamon completely and used ground turkey I had on hand- it was delicious! but i just have one question, Three tablespoons of cinnamon? That nearly a quarter cup, is that a typo?

  9. I made this for dinner last night and when I added the cinnamon to the beef mixture the whole pan turned a slimy consistency. Any thoughts on why this might have happened? The only deviation from the recipe was to precook my squash in the slow cooker. The balsamic caramelized onions were amazing.

  10. Candace S. says:

    This was a hit in our house tonight! I had to cook the squash for an hour (didn’t weigh it when I purchased it), but well worth the wait!

  11. This was really good. You used combinations of things I don’t think I would ever think to put together, thanks for expanding our culinary ideas! The whole family liked (hubby, 2 teenagers & toddler). We did agree that for our personal tastes I will use less cinnamon next time, and there will be a next time!

  12. Just bookmarked this website and will be definitely be trying this and several other recipes! Can’t wait!

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  14. This was AMAZING and so simple to prepare. We used two kabocha squash instead of butternut, and subbed the cinnamon out for a little garlic pepper. SCRUMPTIOUS – this will be on regular rotation. thank you!!!

  15. This recipe is something amazing! Instead of ground beef, I used a sirloin roast that I cooked in the crockpot all day. So, so good.

  16. Made this last week…it was great, but even better the next day!

  17. Made this last night & we all loved it! Actually, every recipe I’ve made so far has been a hit. When my 7 year old (who is a VERY picky eater) loves it…nothing makes me happier! Thanks for sharing so many amazing recipes.

  18. Yum!!

  19. Jessica Cobb (@DomesticPirate) says:

    This looks wonderful! Trying to get my husband on the Paleo train (mostly so I don’t feel tempted by the goodies I keep around for him) and I think this recipe will help a ton!

  20. My 83 y.o. mother enjoyed it so much she wanted it written all out on a recipe card…that says something. :) Btw, I used a 4.5 lb butternut squash from (all volunteer food co-op) ~ check ‘em out! :D

  21. Made this today with spaghetti squash… This 115lb cavegirl devoured the entire squash, and I’d guess .75lbs of ground beef. Not quite as impressive as your feat, but, y’know, I’m working my way there. ;)

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