Stuffed Autumn Squash
Servings: 4 Fall flavors are truly my favorite! They are so easy to pair and can be made into hundreds of different creations. The stuffed squash on the left is the original recipe from my cookbook but I decided to add a new twist to it this month. It’s filling and will satisfy your craving for fall flavors! So try it out and let me know what you think!
Ingredients
2 acorn squash, seeds and pulp removed
8 ounces ground chicken or pork (organic and humanely raised is best)
1 Honeycrisp apple, peeled, cored, and chopped
1 cup brussels sprouts, diced
2 cloves garlic, minced
½ yellow onion, diced
1 cup fresh cranberries (when in season) otherwise a handful of organic raisins
1 tablespoon ghee, melted
dash of salt and pepper
1 teaspoon cinnamon
2 teaspoons Italian seasoning
Optional Toppings: Shredded Gruyère cheese, Parmesan Cheese, or Honey Goat Cheese
(I used Nutritional Yeast since I am going without dairy at the moment. So delicious!)
Directions:
Preheat the oven to 400°.
Cut squash in half lengthwise (or so you have flat bottoms) and scoop out the seeds. Brush with 1/2 the melted ghee and sprinkle with salt and pepper.
Place the squash face down on a foil-lined baking sheet and bake for 25-30 minutes. They should be mostly cooked through, so use a fork and poke them to check the firmness. The fork should go through the thickest portion with ease.
While baking, heat a large pan on medium-high heat. Cook your ground chicken or pork. Drain any excess grease. Then place the remaining ghee to the meat and add your onion and garlic and cook until onions are translucent about 8 minutes. Add the brussels sprouts along with a dash of salt and pepper and continue to cook for a few minutes. Add in the apples and cinnamon. If using cranberries, this is when you’d add them as well. Cook on medium heat until all are softened and flavors are combined.
(Don’t miss the best part of cooking this dish: as the cranberries cook, they start to pop)
Take out the squash and if they are fork tender, scoop the stuffing into the center of the squash. Allow it to overflow a bit. (There will most likely be extra stuffing! We add this to our plate for a full meal or keep it for leftovers!) If you’re adding cheese, now is your time to sprinkle it on top. Continue to cook for 5 minutes or until cheese is bubbling.
Take it out and you’re ready to serve!
