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Beef-Stuffed Delicata Squash

with Turkish-Style Salad, Pine Nuts & Feta Cheese

Cooking time

40 minutes




540 /serving

Introduce your family to a wholly delicious new squash with these tiny delicata boats, filled to the brim with tasty browned beef and plump bulgur with a sprinkle of pine nuts and feta cubes. Each scoopful will blend the flavours of beefy goodness with the squash’s sweet flesh, for instantly comforting results all around. On the side, serve a traditional Turkish-style salad, quick-made by tossing together cucumber, tomatoes and a touch of onion.

We will send you:

  • 510g Ground beef
  • 2 Cucumbers
  • 1 Onion (or shallot)
  • 2 Tomatoes
  • 2 Delicata squash
  • 78g Large-flaked bulgur
  • 15ml Red wine vinegar
  • 45ml Tomato paste
  • 12g Pine nuts
  • 50g Feta
  • 11.25g Istanbul In My Heart spice blend (sweet paprika, mint, cinnamon, cloves, coriander, nutmeg, black pepper, mahleb, white pepper, allspice, kosher salt)

Contains: Milk, Sulphites, Pine nuts, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
33 g
Saturated Fat
11 g
360 mg
Total Carbs
30 g
7 g
33 g
7 g
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Start the squash
Preheat the oven to 450°F. Halve the squash lengthwise. If the squash halves are unstable, cut a thin slice from the rounded side to stabilize them. Using a spoon, remove and discard the seeds and pulp. Drizzle the inside of each squash half with olive oil; season with S&P. On a lined sheet pan, place the squash halves flesh-side down and roast in the oven, 18 to 22 minutes, until tender when pierced with a fork.
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Mise en place
While the squash roasts, halve, peel and small-dice the onion. Medium-dice the tomatoes. Halve the cucumbers lengthwise; slice crosswise into ½ inch half-moons.
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Toast the pine nuts & make the filling
Heat a large, dry pan on medium. Add the pine nuts and toast, stirring frequently, 2 to 3 min., until golden brown. Transfer to a small bowl. In the same pan, heat a drizzle of olive oil on medium-high. Add all but 2 tbsp of the onion and sauté, stirring occasionally, 3 to 4 min., until beginning to brown. Add the ground beef and tomato paste; season with the spice blend and S&P. Cook, stirring frequently, 3 to 4 min., until beginning to brown. Add the bulgur and 1 cup water. Cook, 4 to 5 min., until most of the water is absorbed.
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Finish the squash
Remove the pan of squash from the oven. Flip the squash halves so they are flesh-side up. Divide the beef* and bulgur filling between the squash halves. Return to the oven and roast, 8 to 10 minutes, until the squash halves are tender when pierced with a fork and the beef is cooked through.
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Make the salad
While the squash halves continue to roast, in a serving bowl, combine the tomatoes, cucumbers, red wine vinegar, as much of the remaining onion as you’d like and 3 tbsp olive oil; season with S&P to taste.
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Plate your dish
Divide the stuffed squash halves between your plates. Garnish with the feta and pine nuts. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.