Stuffed acorn squash makes for a straightforward weeknight meal. It’s straightforward to organize and you’ll create quite a few variations relying on the extra produce you’ve readily available.
To make this recipe grain-free, I take advantage of riced cauliflower and cook dinner it together with the sautéed onions and celery. For those who 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 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 smooth, juicy raisins with a brand new burst of taste.
You need to attempt plumping raisins in rum earlier than you add it to pumpkin bread. The flavour is so, so good!
In relation to 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, Ok, 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 possibly can really serve the filling all by itself as a facet dish in case you’re late on time and don’t wish to roast the squash. It might make a nice facet for Thanksgiving!
Listed below are just a few extra stuffed squash recipes you is likely to be eager about:
Mediterranean Stuffed Squash by Bev Cooks
Stuffed Zucchini with Turkey Sausage by Merely Recipes
Zucchini Filled with 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: Essential Dish
- Weight loss program: Gluten Free
For the Squash:
- 2 acorn squash, minimize 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 contemporary 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 cook dinner, stirring often, for 5-7 minutes till smooth. Stir in cauliflower and cook 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 instances 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. Deliver to a low simmer. Flip off warmth. Utilizing a slotted spoon, take away raisins.
