Sweet and Savory! This is perfect combo of flavors. Fall doesn't last long enough so bring it to your table anytime of the year with this one!
Ingredients (serves 4)
2small/med acorn squashcut in half lengthwise and seeds/strings scooped out
1lbpork sausagecasings removed if necessary, sugar free*
1large onioncut in half and sliced thin
3tbsgheecoconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (for sautéing the garlic)
1medium-large applecored and diced
2cupsfresh spinachroughly chopped
sea salt and black pepper to taste
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. Set aside after removing from oven.
While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
In a medium skillet, heat the ghee or coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
Heat a large saucepan over medium low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was).
Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!