You know what’s really cool about winter squashes?
Well, beside the fact that they are striped, brightly colored, have crooked necks, and confirm that we are well into the Fall season?
Answer: when you split them in half — and scoop all of their seeds out — they have a wonderful little trench or hole that nature MUST have known us foodies would just want to STUFF with…STUFF!!
Sure, you could chop up your squash and roast it like any other vegetable. They’re pretty versatile as far as flavoring goes because they work so well with both savory and sweet spices. …but what’s the fun in that!? Why not make a one-stop-meal type go of it and stuff that sucker? I’m liking this idea.
You could stuff them with pretty much anything. Really. Go all sweet with apples, cranberries, cinnamon, and some nuts. Or go all savory with some pork sausage, spinach and mushrooms. You can (and should) get really creative here. 🙂
Here’s what I like to put in them —
**These amounts will fill one large acorn squash which would feed 2 people. But the recipe can easily be multiplied if you have more mouths to feed.**
- 1 large acorn squash, cut in half and seeds scooped out
- 1 tsp. extra-virgin olive oil
- Salt and pepper to taste
- 1/2 lb. grassfed ground beef
- 1/2 tbsp. ghee or coconut oil
- 1 small yellow onion, finely diced
- 1 celery stalk, finely diced
- 1 small apple, finely diced
- 3 mushrooms, finely diced
- 1 tbsp. fresh sage, minced
- 1/2 tsp. dried thyme
- 1 tsp. dried parsley
- 1/4 tsp. ground cinnamon
- Preheat your oven to 375 degrees.
- Rub each half of the acorn squash with 1/2 tsp. olive oil, and sprinkle with salt and pepper. Place them in a baking dish, and roast them for about 45 minutes.
- Meanwhile, brown the ground beef in a large skillet over medium heat. Season with salt and pepper to your liking. Remove the ground beef from the skillet and reserve it in a small bowl.
- Add the ghee or coconut oil to the same skillet, and sauté the onions and celery for about 5 minutes or until the onions are translucent.
- Add the diced apple and mushrooms, and continue to cook until both are soft and most of the moisture has evaporated.
- Mix the ground beef back into the skillet, along with the fresh sage, thyme, parsley, and cinnamon.
- Now, stuff each half of acorn squash with your mixture. Really stuff it in there, putting a little at a time and packing it down as much as you can. It’s fine if the filling overflows — that’s what you want!
- Return the baking dish to the oven and bake for 15-20 minutes.