Tuesday, October 8, 2013

Paleo Sausage-Stuffed Delicata Squash

When I told the cave man what I was making for dinner, he asked if I wanted to stuff something why I could simply make his beloved stuffed mushrooms. I had gotten 2 beautiful delicate squashes from Graze Delivered, however, so I informed him the vessel was not debatable.

To appease him, though, I included some shrooms in the filling. I adapted this one from Jen's Gone Paleo, and I have to say I'm so glad I stumbled upon the recipe!

As Jen originally recommended, you can vary the vegetables and herbs you include. I liked the additional meatiness that the mushrooms provided, and channeled my inner Simon and Garfunkel by including sage, rosemary and thyme (yes, I missed the parsley... oops).

This made the whole kitchen smell amazing while cooking and was a gorgeous fall dinner. The caveman isn't wild about squash in any way, shape or form so was happy to just gorge on the filling.

Paleo Sausage-Stuffed Delicata Squash
adapted from Jen's Gone Paleo

2 delicata squash, halved & seeded
2 tbs. coconut oil (melted)
salt & cinnamon

2 tbs. coconut oil
12 oz. garlic and herb chicken sausage, removed from casing
1 medium onion, finely chopped
2 minced garlic cloves
2 cups minced mushrooms and zucchini
1/4 cup chopped raw pecans
1/2 cup chopped fresh thyme, rosemary and sage (or other herbs)
salt & pepper, to taste
2 lightly beaten eggs
6-8 slices nitrite-free bacon, cut into 1/2" pieces

To prepare squash, preheat oven to 400. Place squash on a foil-lined baking sheet, cut side up. Coat with oil and season with salt and cinnamon. Bake for 40 minutes or until soft.

While squash is roasting, heat coconut oil in a medium skillet over medium heat. Add sausage and cook until brown, breaking up with a wooden spoon. Push sausage to one side of the skillet and add onion, garlic and vegetables. Cook for about 5 minutes, seasoning with salt & pepper. Stir in pecans and fresh herbs.

Remove from stove top and allow mixture to cool down. Add egg and mix again. Fill squash halves with the sausage mixture, then drape bacon over the top. Bake for 40-45 minutes, until the bacon is crisp.

Garnish with some more fresh minced herbs, if desired.

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