{RECIPE} Stuffed Acorn Squash

I have been waiting all year for Autumn to arrive, and as the days begin to cool and darken I am all about embracing the flavors of the season. Hard squash, apples, pears, and dark leafy greens are showing up at local markets and so begins my favorite food season (really, my favorite season… PERIODT)!!

Eating seasonally means your food is at it’s peak of freshness and nutrient-density. It means you are receiving all the nourishment the Earth has to offer. Fall foods are vibrant, satisfying, and flavorful. Stuffed squash is one my favorite ways to celebrate this season, which can be carried through winter easily, as all of the ingredients remain readily available and at their peak. It’s a rustic, versatile meal that can feed a crowd or be a quick weeknight comforter with leftovers for a hearty breakfast. I hope you enjoy!

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Sarah Deavitt, CHN

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Stuffed Acorn Squash

This versatile seasonal dish can be enjoyed for breakfast, lunch or dinner, using an endless combination of ingredients. See notes for lots of ideas about how to make this your own. My current favorite combination is acorn squash stuffed with ground wild boar, apples and mushrooms!

Ingredients

• 2 medium acorn squash*
• avocado oil
• 1 Tbsp bacon fat or coconut oil
• 1 lb ground meat**
• 1/2 white onion, diced
• 1 large apple, chopped
• 8 medium mushrooms, de-stemmed and chopped (white, baby portabellas, crimini, shiitake)
• sea salt, to taste
• 3 sprigs fresh thyme, stems removed (or 1-2 tsp dried thyme)
• 2 sprigs fresh rosemary, stems removed and leaves coarsely chopped (or 1-2 tsp dried rosemary)
• a big splash of red wine or apple cider vinegar

Instructions

1. Preheat oven to 400F and prep a sheet pan with parchment paper. 
2. Cut squash in half and spoon out seeds and strings. Spray or brush the cut ends with avocado oil, and place cut-side down on sheet pan.  Place in oven and bake for 30 minutes.
3. While squash is roasting, heat bacon fat in a large deep skillet over medium heat.
4. Add ground meat and cook until it begins to brown, stirring to break it up into small crumbles.  Once mostly browned, remove meat from skillet and set aside in a bowl.
5. If needed. add a little more fat to the skillet and return it medium heat.  Add chopped onion and sauté for 2-3 minutes, until they start to become translucent.  
6. Add chopped apple and stir.  Cook until apple softens and starts to caramelize a little, about 5 more minutes.  Add mushrooms and stir.
7. When mushrooms have shrunk a little and are soft, return the meat to the skillet, then add the herbs, and salt to taste. 
8. Add a splash of wine or apple cider vinegar.  Stir to combine, scraping up any brown bits from the bottom of the skillet.  Cook until liquid evaporates.  Remove from heat.
9. When it is ready, remove squash from oven and flip them over so they're cut-side up.  Fill the holes of the squash with the meat mixture.  You can serves immediately, or top with your favorite grated cheese and place under the broiler for a couple of minutes on high until cheese melts and turns golden. 

Notes:

*You can use any type of hard winter squash here: 6 medium delicata squash, a small pumpkin, or 2 kabocha squash would all be great options!

**I left the type of ground meat up to you! I prefer more flavorful meats during this time of year like beef, lamb, wild boar, or venison. You can also use ground turkey or chicken. For a vegan option, you could use your favorite meat substitute, chopped mushrooms, rice and lentils, or farro.

Other stuffing ingredient ideas are pears, fennel bulb, spinach, kale...

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