Stuffed acorn squash makes for a simple weeknight meal. It’s simple to organize and you’ll create quite a few variations relying on the extra produce you’ve gotten readily available.
To make this recipe grain-free, I take advantage of riced cauliflower and prepare dinner it together with the sautéed onions and celery. For those who can tolerate grains, then soaked and cooked brown rice can be good for this recipe.
My mother taught me years in the past that everytime you use dried fruit in a recipe (cooking or baking) you possibly can add a lot taste by plumping the fruit. All you want is a little bit of juice and a few warmth; you’ll remodel these little dried grapes into gentle, juicy raisins with a brand new burst of taste.
It is best to strive plumping raisins in rum earlier than you add it to pumpkin bread. The flavour is so, so good!
In the case of roasting greens, I at all times attain for a secure animal fats like ghee or duck fats. These saturated animal fat include a wealth of vitamins together with nutritional vitamins A, D, E, Okay, omegas and a lot extra. Plus, they’ll take the excessive warmth and never oxidize.
Right here’s extra data on wholesome fat and oils for cooking and baking.
You’ll be able to truly serve the filling all by itself as a aspect dish in case you’re late on time and don’t need to roast the squash. It might make a nice aspect for Thanksgiving!
Listed below are a couple of extra stuffed squash recipes you is likely to be inquisitive about:
Mediterranean Stuffed Squash by Bev Cooks
Stuffed Zucchini with Turkey Sausage by Merely Recipes
Zucchini Full of Mushrooms, Sausage and Sage by The Kitchn
Stuffed Acorn Squash (Grain-Free, Paleo, Gaps)
- Prep Time: quarter-hour
- Cook dinner Time: 45 minutes
- Complete Time: 1 hour
- Class: Most important Dish
- Weight-reduction plan: Gluten Free
For the Squash:
- 2 acorn squash, lower in half pole-to-pole, seeds eliminated
- 1 tablespoons ghee, melted (or duck fats for dairy-free)
- 1 tablespoon honey
- Celtic sea salt
For the filling:
- 4 tablespoons ghee (or duck fats for dairy-free)
- 1 yellow onion, chopped
- 3 celery stalks, chopped
- 2 cups “riced” cauliflower*
- 2 teaspoons recent thyme, chopped
- 1/3 cup pecans (omit for nut-free)
- 1/4 cup plumped raisins**
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly floor black pepper
Directions
- Preheat oven to 450ºF and modify rack to center place. Place squash, cut-side up, on a baking sheet. Mix ghee and honey then brush the squash with the combination utilizing a pastry brush. Season with sea salt. Roast within the oven for 25 minutes.
- In the meantime, soften 4 tablespoons ghee in a big sauté pan and swirl to coat. Add onion and celery then prepare dinner, stirring continuously, for 5-7 minutes till gentle. Stir in cauliflower and prepare dinner for 3-4 minutes till sizzling. Stir in thyme, pecans, raisins, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.
*To rice cauliflower: Lower cauliflower into bite-size items and place half of the items within the bowl of a meals processor. Pulse 12-15 occasions till cauliflower is the scale of rice. Repeat. Instead, you possibly can grate the cauliflower with a cheese grater or chop finely with a big chef’s knife.
**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Carry to a low simmer. Flip off warmth. Utilizing a slotted spoon, take away raisins.
