Preheat oven to 375
Halve and seed acorn squash
Drizzle exposed squash with olive oil and a pinch of salt
Roast squash for 45 minutes or until soft
Cut beets from greens, reserving greens. Boil beets for 30 minutes until tender.
Run under cold water to rub off outer peel.
Brown beef in pan over medium heat on stove- about 5-7 minutes. Put beef in bowl and set aside
Dice shallot
Using pan used to brown beef, saute shallots on medium low for 3-5 minutes until lightly browned and translucent
Slice celery and add to shallots. Add a dash of water- about 1 tbsp worth. Stir and let simmer for about 2-3 minutes.
Meanwhile, coarsely chop beet greens and dandelions and add to mix. Chop cooled beets into 1/4 inch to 1/2 inch cubes
Add beets and mixed greens along with another splash of water to pan.
Add salt and Stir until greens are wilted, about 3 minutes
Stir in beef until evenly combine and remove from heat.
Stuff squash with beet mixture
Can prepare ahead of time up until this point
Roast stuffed squash for 20 minutes
Serve and enjoy!