Thursday, October 23, 2014

Paleo Sausage & Apple-Stuffed Acorn Squash


So I kind of have this obsession with squash. I love it this time of year, from soup to roasted in salad. Sadly, my enthusiasm isn't shared by ANYONE else in this household. Other than pumpkin I can't say I have much success in presenting autumnal gourds of any kind to my brood.

My compromise? Stuffed squash. I eat the whole thing, and the cave man and my kids can eat the stuffing and leave the sad, lonely squash carcass behind.

This recipe is very similar to the stuffed delicata squash I made last fall, but this time around I added some apple for crunch and sweetness and omitted the bacon on top. I also used a little palm sugar on the squash to caramelize it a bit when it roasted before being stuffed.


Paleo Sausage & Apple-Stuffed Acorn Squash

2 medium acorn squash, cut in half and seeded
2 tbs. coconut oil
1 tsp. palm sugar
salt & cinnamon
1 lb. apple and chicken sausage
1 medium chopped onion
2 minced garlic cloves
3 stalks chopped celery
1 cup chopped mushrooms
1 medium apple, diced
1/4 cup raw chopped pecans
2 tbs. juice-sweetened dried cranberries
fresh herbs, chopped (I used about 1/4 cup chopped sage and thyme)
salt & pepper, to taste
1/4 cup almond meal
2 beaten eggs

Preheat oven to 400. Melt coconut oil and mix with palm sugar and some salt and pepper. Spread this mixture over cut portion of squash. Place on a foil-lined and rimmed baking sheet (cut side up). Bake for 45 minutes and remove from oven.

While squash is roasting, remove sausage from casing and cook in a large skillet until brown. Remove from skillet and add onion, garlic, celery and mushrooms. Cook for 5 minutes or until vegetables have softened. Add apple to mixture and cook for a couple of minutes more.

Return sausage to skillet and add pecans and cranberries. Season with fresh chopped herbs, salt and pepper. Mix well. Stir in beaten eggs and almond meal.

Divide sausage and vegetable mixture between the squash. Cover with foil. Return to oven and bake for 30 minutes.

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