If you have never tried Acorn Squash…you must! It’s actually my favorite squash out of the whole squash family. It’s sweet but not too sweet and almost buttery after roasted. So pair this with some Thanksgiving like stuffing. OMG, comfort food like no other. All these flavors together are unreal. I have to give a special thanks to my friend who got me hip to this idea and then, per usual, we tweaked it!
Here are some pics of me prepping the acorn squash…As you can tell, it’s super dark now (I miss natural light) and I’m trying to figure out how to take good pictures. Bare with me, I’m working on getting better.
- 2 acorn squash
- 1 lb of Italian sausage
- 2 tbsp of coconut oil for basting
- 1 red onion chopped fine
- 2 celery ribs chopped fine
- 2 apples peeled & chopped
- 2 garlic cloves minced
- 1 egg beaten
- 3/4 cup almond flour
- 1/4 cup dried cranberries
- 1/2 tsp sage
- 1/2 tsp rosemary
- Salt & Pepper to taste
- Cut squash in half, scoop out seeds, baste with coconut oil and top with S&P;
- Roast FACE DOWN on 400 degrees for 60 minutes
- While acorn squash is roasting, melt some ghee/coconut oil or fat of your choice in a pan over medium heat and brown the sausage. Once cooked remove and set aside in a mixing bowl to cool. Leave the fat in the pan.
- Take your chopped onion, garlic and celery and add it to that pan and saute until they are softened, add some salt and pepper. Now add your chopped apples and saute for 2 more minutes. Remove from heat and add it to your mixing bowl with the sausage and allow to cool.
- When mixture has cooled down (I stuck mine in the fridge for a couple minutes) add the egg, almond flour, cranberries, rosemary, sage and more S&P; to taste. Mix that all up, might even need to use your hands!
- Once your squash is done roasting in the oven, flip the squash over and stuff away! There is enough stuffing to over-stuff your squash. It should be like a mound of stuffing on top the squash.
- Put the stuffed acorn squash back in the oven and roast for another 20 minutes.