YOUR SOLIN GENERATED RECIPE
Tender Smoky Brisket Stuffed Acorn Squash
Roasted acorn squash halves filled with tender, smoky shredded brisket and sautéed aromatics for a comforting meal that delivers a savory, melt-in-your-mouth experience.
INGREDIENTS
0.25 medium acorn squash
4.25 oz cooked beef brisket
0 tsp extra virgin olive oil
2 tbsp red onion
1 clove garlic
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the acorn squash in half vertically, scoop out the seeds, and brush the flesh with half of the olive oil and a pinch of salt.
Place the squash cut-side down on the baking sheet and roast for 30 minutes until the skin is easily pierced with a fork.
While the squash roasts, finely dice the red onion and mince the garlic clove.
Heat the remaining olive oil in a skillet over medium heat and sauté the onion and garlic until soft and fragrant.
Add the shredded cooked brisket to the skillet along with the smoked paprika, sea salt, and black pepper, tossing for 3-4 minutes until heated through.
Remove the squash from the oven, flip it over, and pile the smoky brisket mixture into the center cavity.
Garnish with freshly chopped parsley and serve warm.