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Beef stew in a squash bowl
45 m active | 3 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 364
  • Fat about 6g
  • Carbohydrates about 25g
  • Protein about 46g
This is needed
This is needed for 4 people
To prepare the squash
  • 1 squash (e.g. Muscade), approx. 3 kg
To brown the meat
  • oil for frying
  • 800 g beef ragout, cubes halved
  • 1 tsp salt
  • 2.5 tbsp white flour
To braise the meat
  • 2 onions, cut into strips
  • 0.5 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
  • 2 dl beef bouillon
  • 0.5 tsp nutmeg
  • 2 dl white wine
  • 2 garlic clove, sliced
  • 1 bay leaf
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
To prepare the squash
Slice a lid off the top of the squash, set aside. Remove the pumpkin seeds. Scoop out the squash flesh using a melon baller, leaving a border of approx. 3 cm. Roughly chop the squash flesh.
To brown the meat
Heat a dash of oil in a frying pan. Brown the meat in batches for approx. 5 mins., dust with flour, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.
To braise the meat
Sauté the onions, garlic and bay leaf for approx. 3 mins. Add the squash flesh and cook briefly. Pour in the wine, reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan along with the cooking juices, cover and braise over a low heat for approx. 1½ hrs. Season the beef stew.
To roast the squash
Place the squash on a baking tray lined with baking paper, place the lid alongside. Cook for approx. 45 mins. in the lower half of an oven preheated to 180°C. Fill the squash with the beef stew.
Return to the oven
Approx. 30 mins. Serve the stew in the squash. Scoop out the soft squash flesh with a spoon and serve with the dish.

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