Stuffed Butternut Squash with Ground Beef

For the butternut:

1. Heat the oven to 350 degrees F.
2. Lay the squash on a baking sheet. Pierce 2 to 3 times with a paring knife.
3. Bake the squash whole until a paring knife goes through easily (about 1 ½ hours).
4. When you have about 20 minutes left on the squash, cook the filling.

For the filling:

1. Add the ground beef to a cast iron pan to which you have a lid. Cook, stirring often, until no longer pink and beginning to brown (5 to 7 minutes).
2. Spoon the grease out of the pan and discard. Transfer the cooked beef to a bowl and set aside.
3. Wipe the inside of the pan with a paper towel, then heat the olive oil in it. Add the onion and cook until starting to soften (2 to 3 minutes).
4. Stir cinnamon and clove into the onion, then add the cooked beef back in.
5. Stir in salt and crushed tomatoes, then cover and simmer for 5 minutes. Take off the heat and set aside.
6. Take the squash out of the oven and let cool for a minute.
7. Increase the oven temperature to 400 degrees F.
8. Transfer the cooked squash onto a cutting board and carefully slice in half lengthwise. Scoop out and discard the seeds, then transfer the squash halves back onto the baking sheet.
9. Scoop about half of the flesh out of each squash half and set aside. Fill the squash halves with the beef, then top the beef with the scooped out flesh.

For the panko topping:

1. Mix the panko with the olive oil and the dried oregano. Spoon the mix on top of the butternut halves. Transfer back to the oven and bake until starting to brown (5 to 8 minutes).
2. Serve hot by itself or with a green salad.