Stuffed acorn squash makes for a simple weeknight meal. It’s straightforward to arrange and you’ll create quite a few variations relying on the extra produce you have got readily available.
To make this recipe grain-free, I exploit riced cauliflower and prepare dinner it together with the sautéed onions and celery. Should you can tolerate grains, then soaked and cooked brown rice could be excellent for this recipe.
My mother taught me years in the past that everytime you use dried fruit in a recipe (cooking or baking) you’ll be able to add a lot taste by plumping the fruit. All you want is a little bit of juice and a few warmth; you’ll rework these little dried grapes into delicate, juicy raisins with a brand new burst of taste.
You must strive plumping raisins in rum earlier than you add it to pumpkin bread. The flavour is so, so good!
On the subject of roasting greens, I all the time 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 will take the excessive warmth and never oxidize.
Right here’s extra data on wholesome fat and oils for cooking and baking.
You possibly can truly serve the filling all by itself as a aspect dish if you happen to’re late on time and don’t need to roast the squash. It could make a nice aspect for Thanksgiving!
Listed here are just a few extra stuffed squash recipes you may be concerned with:
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
- Whole Time: 1 hour
- Class: Fundamental Dish
- Weight loss plan: Gluten Free
For the Squash:
- 2 acorn squash, reduce 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 alter 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 delicate. Stir in cauliflower and prepare dinner for 3-4 minutes till scorching. Stir in thyme, pecans, raisins, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.
*To rice cauliflower: Reduce 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 dimensions of rice. Repeat. As a substitute, you’ll be able to 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.
