Preheat oven to 350°

Cut butternut squash in half and scoop out stringy bits and seeds. Place squash in pyrex baking pan with 1" water and cook for an hour. (More or less depending on size of squash.)

Chop 2 onions and celery. Set aside 3rd onion for later.

Cook 6 slices of bacon in cast iron skillet. Remove and let cool before crumbling in separate bowl.

Cook beef in bacon fat, salt and pepper to taste. Put in bowl with bacon and mix.

Cook chopped onion and celery in skillet with bacon/beef fat. Place in bowl with bacon and beef.

Pull the butternut squash out and allow to cool. Scoop soft squash into the bowl with bacon, beef, onion, and celery. Mix and add cinnamon, salt and pepper. Scoop back into butternut squash shells. And allow to bake 20 minutes longer.

Slice remaining onion. Toss in skillet and cook until soft. Add a dash of balsamic vinegar and allow to caramelize.

Toss caramelized onions on top of stuffed squash and serve.