Mutton Ancient Grain Stuffed Winter Squash
Delight in the rich, aromatic flavors of this Mutton Ancient Grain Stuffed Winter Squash, a hearty dish that combines tender roasted acorn squash with a savory filling of spiced ground mutton, quinoa, and farro. Perfect for a cozy dinner or festive gathering, this recipe features warm spices like cumin, coriander, smoked paprika, and cinnamon, adding layers of depth to every bite. A touch of tomato paste and a splash of stock create a luscious, well-balanced stuffing, while fresh parsley and optional pomegranate seeds provide a burst of color and freshness. Easy to prepare yet beautifully elegant, this gluten-free friendly meal is a celebration of wholesome ingredients and seasonal charm. Perfect for fans of stuffed squash recipes, ancient grains, and globally inspired flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole acorn squash (or any winter squash)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 300 grams ground mutton
- 1 cup cooked quinoa
- 1 cup cooked farro
- 1 medium onion, finely chopped
- 2 whole garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cinnamon
- 2 tablespoons tomato paste
- 0.5 cup chicken or vegetable stock
- 2 tablespoons fresh parsley, chopped
- 0.25 cup pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 30 minutes or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
Add the ground mutton to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked through, about 8-10 minutes.
Stir in the ground cumin, ground coriander, smoked paprika, cinnamon, and the remaining 1/2 teaspoon of salt and black pepper. Cook for 1 minute until the spices are fragrant.
Mix in the tomato paste and cook for an additional 2 minutes.
Add the cooked quinoa and farro to the skillet, followed by the chicken or vegetable stock. Stir everything together and let it simmer for 3-5 minutes until the mixture is well combined and slightly thickened.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Once the squash is done roasting, flip the halves cut-side up and spoon the mutton and ancient grain mixture into each cavity, packing it in gently.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
Remove from the oven and let cool for a few minutes before garnishing with pomegranate seeds, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 17.9 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 6775 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
