Serves 4
Prep time 15 minutes
Cook time 35 minutes
Ingredients:
2 acorn squash (not too big!)
Sausage 1/2 lbs
Oyster mushrooms ½ cup
Celery 3 ribs
Onion 1
Garlic clove 1
Red apple 1
Rosemary 2 fresh sprigs
Sage 10 fresh leaves
Coconut oil 1 tablespoon
Organic raisins 2 tablespoons
Cinnamon 2 teaspoons
Pomegranate seeds 3 tablespoons
- Preheat oven to 400
- Cut acorn squash in half, scoop out seeds and strings, drizzle a bit of olive oil in the inside of the squash and salt
- Line a baking sheet with parchment paper and place squash face down
- Cook for 30 minutes or until soft (but not falling apart)
Stuffing:
- Chop garlic
- Chop rosemary and sage
- Chop mushrooms coarsely
- In a food processor, pulse onion, celery and apple until coarsely chopped
- Remove casing from sausage and flatten slightly
- In a nonstick pan, cook sausage until its cooked through (but not over cooked)
- Take sausage out leaving fat in the pan. Chop sausage coarsely
- Add chopped garlic and 1 tablespoons of coconut oil to pan
- Cook garlic at low heat, stirring constantly until golden. When it is slightly golden, add water to stop cooking to ensure it doesnt burn
- Add chopped mushrooms and cook until all their water dries
- Add celery, onion, apple mix and rosemary, sage and cinnamon
- Cook until soft
- Add raisins, and chopped sausage
- Taste for salt and pepper and add if necessary
- Stuff acorn squash and broil before serving, 5 minutes or until golden
- Garnish with pomegranate seeds
