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Beef Picadillo Stuffed Acorn Squash

Beef Picadillo Stuffed Acorn Squash
  • Prep: 20 minutes
  • Cook: 45 minutes
  • Serves: 4
A warm and delicious local fall recipe featuring M&M Heath Farms acorn squash, Desert Mountain Grass Fed Beef, Owyhee Produce onions and Treasure Valley salsa. Recipe by Cattlemen’s Beef Board

Categorized: Entrées


  • 1 acorn squash – Idaho grown
  • 1 pound ground beef – Idaho raised
  • 1 medium onion, chopped – Idaho grown
  • 1 tablespoon Mexican taco seasoning
  • ¼ teaspoon cinnamon
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup raisins
  • Treasure Valley salsa (mild, medium or HOT!)


  • To cook squash cut in half lengthwise and scoop out seeds and strings. Cut each half into two pieces to make four pieces.

  • Place in shallow baking pan and cover tightly with foil. Bake at 350 degrees F for 45 minutes or until squash is tender.

  • While squash bakes, brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into ¾-inch crumbles. Pour off drippings.

  • Sprinkle seasoning mix and cinnamon over beef; mix well.

  • Stir in tomato sauce and raisins, bring to a boil.

  • Reduce heat; cover and simmer for 15 minutes, stirring occasionally.

  • Serve 1/4 of the beef mixture over each squash piece and top with salsa.