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One of the best things about stuffed winter squash is that you can customize it to your liking. Feel free to make the recipe your own with whatever you have in your pantry. Use any kind of ground meat you like. Chicken or pork would work great in this recipe! I have tried stuffed squashes, like hokkaido, acorn, buttercup and they were very delicious.

1/2 / 600 g Butternut squash
2 tsp Olive oil
350 g Ground beef
1-2 Shallot, diced
1 Large garlic clove, crushed
200 g Pumpkin, finely diced (carrot, potato, or bell pepper are fine too)
150 g Tomato, chopped
½ tsp Dried thyme
½ tsp Dried rosemary Cayenne pepper
Salt & pepper
Chives, chopped
Parmesan, grated

Preheat the oven to 200C/400F. Cut the butternut squash into halves and remove its seeds with a spoon. The squash I have is rather big, so I just use a half and save another half for soup.
Line a baking tray with parchment paper and lay the butternut squash, cut side up on it. Brush with a teaspoon of olive oil and season. Roast for 45-55 minutes.
Fifteen minutes before the squash is ready, heat the remaining teaspoon of olive oil in a skillet. Add the ground beef and cook it until brown, stirring often. Add the chopped shallots, crushed garlic, diced pumpkin and chopped tomatoes. Cook until the vegetables are softened.
Add in dried herbs, cayenne pepper, salt and peppe...