The beef sausage in this stuffed acorn squash may have more than a few spices – and a dab of liver, if you please. But trust us, it’s worth it. Because sometimes, extraordinary food requires layers of flavor. And when you mix this beef sausage with umami-packed goodies like portobello mushrooms and kale, you get a little cup of squash that’s ridiculously good.
A warming dish such as this deserves a dessert to compliment its richness and its flavor. And Pumpkin Ice Cream fits the bill.
Stuffed Acorn Squash
- 30m
- 1h
- 1h 30m
Ingredients
To make sausage:
- 1 egg
- 1/3 lb ground beef
- 1/8 lb liver, (optional - use beef or poultry)
- 1/8 tsp. ground cumin
- 1/8 tsp. marjoram
- 1/8 tsp. ground black pepper
- 1/8 tsp. nutmeg
- 1/8 tsp. oregano
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ginger
- 1/4 tsp. dried basil
- 1/4 tsp. fresh thyme
- 1/4 tsp. sage
- 1 tsp. coarse sea salt
- 1 tbsp. sprouted wheat flour
For the stuffed squash:
- 3 acorn squash
- 4 tbsp. butter
- coarse sea salt, to taste
- 2 portobello mushrooms
- 1 bunch kale
- 2 cloves garlic
- 2 c chicken stock, or beef stock
- 1 tbsp. sprouted wheat flour
- 1 tbsp. fresh thyme
- 2 oz goat cheese
Instructions
- For the sausage: Lightly beat the egg.
- In a large bowl, mix all ingredients together.
- For the stuffed squash: Preheat oven to 425F. Slice acorn squash in half (making two identical halves) and remove the seeds. Rub 1/2 a tablespoon of butter in each cavity. Season with salt and place in the oven for 45 minutes or until very tender.
- Mince the portobellos. Remove stalks from kale and mince finely. Mince the garlic.
- Over medium high heat, cook the sausage in half the remaining butter. Remove sausage from the pan and add the rest of the butter and mushrooms. Cook until most of the liquid is evaporated from the mushrooms.
- Heat chicken or beef stock in a small saucepan until hot. Sprinkle sprouted flour over the mushrooms, stirring to combine well. Slowly pour hot stock over the mushroom/flour mixture, stirring constantly to remove lumps and make a gravy.
- Add kale, garlic and thyme to pan with mushrooms and sauté until kale just turns bright green. Put sausage back into the pan, turn off heat, and combine well.
- Remove squash from the oven and evenly fill cavities with the sausage mixture.
- Top with goat cheese crumbled on top and serve.
- If desired, freeze after assembly for an easy meal on another night. Warm through thoroughly before serving.
Nutrition
- 428
- 21g
- 43g
- 7g
- 19g
- 11g
- 147mg
- 2g
- 1197mg
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