As part of my weekly CSA box from Native Son Farms, we have been getting butternut squash. I have successfully used those in place of acorn squash for this recipe. This recipe is part of my current fall rotation and this recipe was adapted from The Real Food Dietitians original.
INGREDIENTS
2 medium to large acorn squash, washed and patted dry
1 lb. ground pork, turkey or chicken
8 ounces mushrooms of choice, finely chopped
1 medium yellow onion, diced small (about 1 ½ cups)
1 small apple, cored and diced small (about 1 cup)
3 garlic cloves, finely minced
1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh rosemary leaves, minced (or 1 teaspoon dried rosemary, crushed)
½–¾ teaspoon salt
¼ teaspoon black pepper
1 (5-ounce) bag kale (can be a frozen bag) (I have also used collards, turnip greens and mustard greens)
⅓ cup dried cranberries
¼ cup toasted, chopped pecans
¼ cup shredded Parmesan cheese for sprinkling on top. I have also used whatever cheese that is currently in my fridge!
Preheat oven to 400 degrees F and prepare a 9×13 Pyrex dish by pouring 1 ½ cups water into the bottom.
Cut each squash in half crosswise (not through the stem), then scoop out seeds and place squash cut side down into Pyrex.
Bake for 25-30 minutes or until tender. I stick a fork into flesh to see if soft.
When the squash is done, remove from the oven and reduce the oven temperature to 375℉.
While the squash is baking, place a large skillet over medium-high heat. When the skillet is hot add the ground pork, mushrooms, onions, and apples.
Use a wooden spoon to break up the meat and cook for 9-10 minutes or until the meat is cooked through and the onions are soft.
Add the garlic, sage, thyme, rosemary, salt, and pepper to the mixture. Stir and cook for an additional 30 seconds or until the garlic is fragrant.
Stir the greens into the meat mixture and reduce the heat to medium. Continue cooking for 2-3 minutes or until they are wilted, stirring occasionally.
Remove from the heat and stir in the dried cranberries and pecans. Taste and season with additional salt if needed.
Scoop the mixture into the baked squash halves, mounding them as needed to use up all of the filling. Sprinkle each squash half with Parmesan.
Bake the stuffed squash for 8-10 minutes, or until the cheese is melted. Remove from the oven and serve. Also, pat yourself on the bag for being amazing.
