Recipe: Stuffed Acorn Squash with Ground Pork
By Shannon Hayes
- 1 large acorn squash
- 2 tablespoons lard, butter or olive oil
- 1 medium onion, chopped
- 1 pounds bulk sausage or ground pork (add spices such as garlic, coriander, salt & black pepper)
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 2 tablespoons dried rubbed sage
- salt and pepper to taste
- 1 cup slivered almonds
Preheat oven to 350°F. Rinse the squash and pat dry. Place the whole squash on a baking sheet and roast just until the skin can be broken by the pressure of your fingernail, about 25 minutes. Let it cool enough to handle, cut it in half, then scoop out the seeds and membrane and discard them. Put the squash back on the baking sheet (cut-side up) and return them to the oven. Bake 20-25 minutes longer, or until the flesh is soft enough to be scooped out of the skin.
With a sharp-edged spoon, remove most of the flesh from the skin, leaving a ˝ inch thick shell. Set both aside. Heat a large skillet over medium heat. Add the fat and swirl to coat. Add the onion and sauté until they are clear. Add the sausage and cook, breaking up any large chunks of meat with a wooden spoon, until it is no longer pink. Stir in the cranberries, raisins, and sage, and cook 2 minutes longer.
Add the meat mixture to a large bowl. Add the reserved squash flesh and mix well. Scoop the mixture into the squash shells, mounding it slightly. Sprinkle the almonds over the top and bake 30 minutes or until heated through and lightly browned on top.
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