Stuffed Acorn Squash with Kale and Smoky Beef

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At Barefoot, we love when our food is both tasty and beautiful. And this dish excels in both of those categories! The ingredients in this recipe make for a colorful fall inspired plate that we can’t stop making. Using the Smoky Latin Cooking Sauce by Mesa de Vida this dish is elevated to a practically gourmet level minus the difficulty to make. You won’t want to miss out on this recipe!

Makes 2 servings

Prep Time: 20 minutes
Cook Time: 40 minutes


1 acorn squash

2 tablespoon olive oil

1 1/2 teaspoon salt

1 teaspoon pepper

½ yellow onion, diced 

2 cloves garlic, minced

¼ teaspoon red pepper flakes, optional 

½ pound ground beef

½ cup Smoky Latin Inspired Cooking Sauce by Mesa de Vida

¼ teaspoon cayenne, optional

3-4 leaves kale, de-stemmed and chopped


Preheat the oven to 425ºF. Slice the acorn squash in half and scoop out the seeds. Place cut-side up in a small baking dish—if the squash halves don’t stand up well on their own, trim a bit off the bottom to create an even surface. Drizzle them with a total of 1 tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon pepper. Roast the squash cut-side up for 35-40 minutes until cooked through, fork tender and a little golden-brown.

In the meantime, heat a saute pan over medium-high heat. Add in the remaining tablespoon of olive oil and the yellow onion, garlic and red pepper flakes (if using). Stir and let cook for 2 minutes until softened and fragrant. 

Toss in the ground beef and break up with a spoon. Cook for 8-10 minutes until browned and fully cooked through. Add in the Smoky Latin cooking sauce, cayenne (if using), and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir well and let cook another 3 minutes.

Clear a space out in the center of the pan and add the chopped kale. Stir well and let it crisp up for 2 minutes, then stir into the rest of the beef mixture.

Once squash are roasted, remove from the oven and let cool a couple minutes. Add the beef mixture into the center and serve!

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