INGREDIENTS
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2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
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1 lb sweet Italian pork sausage, casings removed
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1 large onion or 2 small cut in half and sliced thin
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5 tbsp olive oil
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2 cloves garlic minced
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1 medium-large Shizuka/Mutsu/Poundsweet apple cored and diced
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2 cups fresh spinach, roughly chopped
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1 Tbsp fresh rosemary, chopped
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2 tsp fresh thyme, chopped
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Sea Salt and Black Pepper, to taste
INSTRUCTIONS
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Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
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Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they aren’t tender enough. Set aside.
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While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
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In a medium skillet, heat 3 tbsp olive oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
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While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tbsp olive oil Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
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Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
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Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was)
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Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!
| Adapted from Paleo Running Momma