Have I mentioned that fall is my favorite season? I absolutely love when the leaves start changing colors and I can start pulling out my sweaters and cardigans. I am also a major fan of squash. This past week when I did my CSA pickup, I chose three different squash varieties (acorn, butternut, & spaghetti). I’m not quite sure what I will do with the butternut and spaghetti this week, but I have absolutely fallen in love with my new acorn squash recipe. I made this last week and will definitely incorporate it into this week’s meal plan as well. I got the idea for this acorn squash recipe when we were eating brunch at Butcher & Bee in Charleston, S.C. I changed up the veggies inside because I wanted to use what I had and also added sausage. I hope you love this one as much as I do!
Stuffed Acorn Squash
- 2 medium sized acorn squash
- a handful or two of okra
- small yellow or white onion, diced
- 2-4 tablespoons butter (I use grassfed Kerrygold)
- 2 cloves garlic, minced
- 1 lb mild sausage (you could also use ground beef)
- coconut oil
- Optional toppings: parmesan cheese, green onions
Directions (Yields 2 Servings)
- Cut the top stem off of your acorn squash. Also, cut a small portion off the bottom of your squash so that they don’t roll around on your pan.
- Spread a little coconut oil on the tops and bottoms of your squash and cook in a 350 degree oven until soft (about 1 hour). The squash should be soft and separate easily from the skin.
- While the squash is cooking, dice your onions and mince your garlic. Also, remove the tops from your okra and cut in half lengthwise.
- In one pan, add your butter and cook the onions over medium high heat until they start to brown. Add in the okra and garlic and continue cooking until they are fragrant and thoroughly browned.
- In another pan, brown your sausage. Drain some of the fat from the sausage and then mix in the onion/okra mixture.
- Once your squash is done, remove from the oven and pull the squash away from the skin using a fork.
- Add your sausage, onion, and okra mixture to the top of each squash. Top with parmesan cheese and green onions.