Beef and Cheese Stuffed Acorn Squash

• 2 acorn squash
• Olive oil
• Maple syrup
• 1 lb ground beef
• 1 onion, chopped
• Garlic, minced
• Tomato paste
• Splash of Worcestershire sauce
• 1 cup shredded cheddar cheese
• ½ cup chopped pecans
• ¼ cup breadcrumbs
• 1–2 Tbsp butter
• Fresh sage
• Salt
• Pepper
• Tagge's Hot Honey, for finishing

1. Prepare the squash. Preheat the oven to 400°F. Wash the acorn squash, cut each in half, and remove the seeds.
2. Season and roast. Place the four halves on a foil-lined baking sheet. Brush the cut sides with olive oil and maple syrup, then sprinkle with salt and pepper. Bake at 400°F for 35–40 minutes, until tender.
3. Make the beef filling. While the squash roasts, cook the ground beef with the chopped onion and garlic in a skillet, until the beef is browned through and reaches 160°F. Add a splash of Worcestershire sauce and the tomato paste and stir together.
4. Add the cheese. Fold 1 cup shredded cheddar into the beef mixture until melted and combined.
5. Stuff the squash. Take the roasted squash out of the oven and divide the beef-and-cheese mixture among the four halves. Return to the oven and broil for 3 minutes.
6. Make the sage-nut crumble. Melt 1–2 Tbsp butter in a skillet. Add ½ cup chopped pecans, ¼ cup breadcrumbs and fresh sage. Toast together until the pecans and breadcrumbs are golden and fragrant.
7. Finish. Sprinkle the toasted sage-pecan crumble over each stuffed squash and drizzle with Tagge's Hot Honey.

Tip: Cut a thin slice off the bottom of each half so it sits flat on the pan and the filling stays put.