AIP Sausage Stuffed Acorn Squash
Sausage stuffed squash are the perfect holiday side or cold weather meal.
There’s something special about the crisp air and colder days that really brings out the Basic B in me. The minute the leaves start falling and I break out the winter coat I start hoarding hard winter squashes like it is going out of style. Partially because they’re so pretty to look at when you get a variety and use them as fall decorations, but primarily because if you store them well enough ( a wire crate in the garage near the back door is perfect) they will last you until the farmers markets resume in the spring provided you don’t eat them all before then! It sure seems like every year I buy a few more than the last just to make sure my supply doesn’t run out prematurely.
This recipe is perfect for those looking for more vegetable forward holiday sides as opposed to bready ones. This one has all the sage-y vibes reminiscent of boxed stuffing but can easily be served as a meal or a side. If you’re looking for a boxed style stuffing dupe that is totally AIP check out my grain free stuffing recipe here. Heck I’d eat that stuffing in a squash bowl too- hybridize that baby!
While you could use any hard winter squash here, my personal preference is something like an acorn or kabocha squash because the thickness of the flesh is pretty uniform throughout whereas a butternut has a dense neck and a smaller thin cavity. Plus a bigger cavity means more stuffing! The flavors of the finished dish reminiscent of my AIP Breakfast Sausage, but more in a whole-ass-meal form.
Ingredients
2 acorn squash, halved with seeds removed
3 Tbsp Olive Oil or spray
1 lb ground pork or turkey
2/3 cup yellow onion, finely diced
2/3 cup celery, finely diced
3 tsp Sea Salt, *1/2 tsp Coarse Ground Black Pepper (reintro)
1 tbsp each, minced sage and thyme (use 1 tsp if dried)
2 tbsp chicken broth or water
1 tbsp Maple Syrup
1/2 cup dried cranberries
Preheat the oven to 350. Line a baking sheet with parchment paper (optional, but it def makes for easier cleanup). Brush or spray the flesh of the squash with oil, sprinkle with 1/4 teaspoon salt each and place cut side down on the baking sheet. Bake for 20-25 minutes while you prepare the remaining ingredients.
In a medium skillet crumble/spread the meat over the surface of the pan. Adjust to medium-high heat and resist the urge to move the meat around until you can see that it is beginning to crisp up around the edges.
Begin to break up the meat, sprinkle with the remaining 2 teaspoons of salt, pepper and the herbs. Continue breaking up the meat and distributing the seasonings through the meat mixture.
Add the onion and celery to the pan, toss to coat with the rendered fat. Cook until the aromatics are translucent and the meat is just cooked through.
Add the dried cranberries, Maple and a splash of water or broth. Stir until combined.
Taste and adjust seasonings as desired.
Remove squash from the oven, carefully turn so they are cavity side up, pierce the flesh to ensure doneness. Divide the stuffing into each squash cavity and bake in the oven for an additional 5 minutes.