I usually lean towards the butternut squash in the produce, but yesterday I seemed to be magnetically pulled to the acorn squash. Probably because I am a change junkie. Lately I’ve felt a little restless as routine started to settle in. I need to do something. I reached then for the acorn squash. Of course this is a small act, but still it keeps out the sameness. I baffled myself when I realized I have never eaten acorn squash. Oh now, I have to get it. Thank you instinct and change addiction, because this was a yummy little meal. A little sweeter, it had a wonderful smell while baking. It just fills the home with a wonderful baking, holiday-feeling smell. Mmm….enjoy the aroma, then dig into the flavor.
Being as I like to add savory when a food lends towards sweetness, I decided to stuff these little gems. My original plans were a stew, but again when it came time to cook, my instinct said to stuff. I do not regret going with my gut for a second. I have to say even though I’ve developed a partiality to butternut, this was loads easier to prepare. All I have to do is chop it in half, scoop out the insides, and bake? I can dig it. If you lack the patience and knife skills to handle a butternut (plus you’d like to keep all your fingers), try this recipe, it’s quick and easy. I put in my squash, went for a hike in the snow and returned to stuff. Plus anytime you stuff something, feel free to take creative reign of what you’d like to put inside. Go for pork or chicken or duck or goose. Try different vegetables from cauliflower rice to peppers. Go balls to the wall and put some seasoned apples in there. Boom, idea for the next time I bake for my friends: Spiced Apple and Pork Stuffed Acorn Squash. Sprinkle in just a few pecans and I think it’s time to start believing in magic. Enjoy, enjoy, enjoy!
Delicious Stuffed Acorn Squash
- 1 Acorn Squash
- 3 oz ground grass-fed hamburger
- 3 slices of bacon
- 1/2 tsp minced garlic
- 1/8 cup diced onion
- 1 pasture-raised egg
- sea salt
- coconut ghee
Let’s Make it Happen: Start with that beautiful squash. Cut it in two. Spoon out the seeds. Brush with melted coconut ghee. Sprinkle with sea salt and cinnamon. Bake at 250 for 45 minutes. In a skillet saute garlic and onion. I should warn you, I have been on a garlic kick lately! I can eat cloves, love the stuff. Toss in your ground beef. I am so thankful for the Terre Haute Farmer’s Market, not just for the opportunity to let me sale, but because I get to talk to the farmers. My favorite local place to get meat is L and A Farms in Illinois. I have been there. I’ve seen the animals. I’ve talked to the wonderful family. They feel they are naturally doing the right thing and they are passionate. If I can buy grass-fed I will. So while at the market, I picked up the ground beef, which is featured here, today, in this very post (so good). Oh and they produced the pasture-raised eggs I used (thanks Steve and Mary, you’re the best). I then usually use kitchen shears (they look like scissors, but you use them in the kitchen) to cut up the bacon. Brown and fry it all up. Season with more cinnamon and sea salt. Fry an egg.
When you have pulled the squash, it’s time to assemble. Use a fork or spoon to tear up the squash, removing it from the walls. Mix in the meat. Top with the egg. That’s it! Have fun and get creative.
- Sage Butternut Soup (blissdelish.com)