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Beef & Butternut Squash Boats

This recipe came out of a project for Laura’s Lean Beef. I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I was compensated for my work, all the opinions, and recipe creation are my own. #ad #sponsored

To learn more about the better for you products check out: https://www.laurasleanbeef.com/

I took the flavors of my favorite Butternut Squash Lasagne recipe, and lightened it up trading pasta out and using the butternut squash halves as serving and eating vessels. With the 92% Lean Laura’s Beef and spinach and squash, it was a feel good dinner all the way around.

Give it a try and let me know what you think! It’s the perfect dinner as the weather starts to change to Autumn. If you break up the steps and do some things ahead, it will come together in no time on a weeknight.

Beef & Butternut Squash Boats

Recipe by Amy@Sassy'sTableCourse: EntreeDifficulty: Medium


Prep time


Cooking time



A scrumptious take on butternut lasagne. Makes a perfect family or company meal as we head into Autumn (but honestly good anytime of year!).


  • 3 small butternut squash, halved vertically, and seeds removed

  • 16oz 92% Laura’s Lean Ground Beef

  • 2 Tablespoons olive oil

  • 3 garlic cloves, minced

  • 1 medium yellow onion, diced

  • 6oz bag fresh baby spinach

  • 2 Tablespoons basil, chopped or torn

  • 1 ½ cups whole milk ricotta cheese

  • 1 egg, beaten

  • 8 oz. mozzarella cheese, shredded

  • Kosher or sea salt

  • Freshly ground black pepper

  • Freshly grated nutmeg – about ¼ teaspoon

  • Garnish with additional fresh copped basil (optional) 


  • Preheat oven to 400F.  Place squash halves, cut side up on a rimmed baking sheet.  Drizzle with olive oil, and season with salt and pepper.  Bake for 30-40 minutes until fork tender in the neck of the squash.  Remove from oven, cool.
  • In a 10” fry pan, add olive oil and sauté the onions and garlic until soft.  Add the ground beef, season with salt and pepper.  Cook until no more pink is showing.  Add spinach, and sauté and allow to wilt.  Add basil.  Check for seasoning, add additional salt and pepper, to taste. Set aside to cool.
  • Scoop out the flesh of the squash from the neck and maintain the shell for stuffing.  Place flesh in a large bowl. Mash the squash in the bowl with a fork or potato masher.  Add in the beef mixture and combine. Again taste and check for seasoning, add salt and pepper if needed.
  • In a medium bowl, add the ricotta cheese and the egg, Add in the grated nutmeg. Add to meat mixture and combine.  Stuff shells and top with mozzarella.  Bake at 350F, for 30 minutes until hot and cheese is bubbly and golden brown.  


  • MAKE AHEAD TIP:  Steps 1, 2 and 3 can be done ahead for ease of weeknight preparation. 

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