Stuffed acorn squash makes for a straightforward weeknight meal. It’s simple to arrange and you may create quite a few variations relying on the extra produce you will have available.
To make this recipe grain-free, I exploit riced cauliflower and prepare dinner it together with the sautéed onions and celery. For those who can tolerate grains, then soaked and cooked brown rice could be excellent for this recipe.

My mother taught me years in the past that everytime you use dried fruit in a recipe (cooking or baking) you’ll be able to add a lot taste by plumping the fruit. All you want is a little bit of juice and a few warmth; you’ll remodel these little dried grapes into tender, juicy raisins with a brand new burst of taste.

You need to strive plumping raisins in rum earlier than you add it to pumpkin bread. The flavour is so, so good!

In terms of roasting greens, I at all times attain for a steady animal fats like ghee or duck fats. These saturated animal fat include a wealth of vitamins together with nutritional vitamins A, D, E, Ok, omegas and a lot extra. Plus, they’ll take the excessive warmth and never oxidize.

Right here’s extra information on wholesome fat and oils for cooking and baking.

You may really serve the filling all by itself as a aspect dish when you’re late on time and don’t wish to roast the squash. It will make a nice aspect for Thanksgiving!

Listed below are a number of extra stuffed squash recipes you may be all for:
Mediterranean Stuffed Squash by Bev Cooks
Stuffed Zucchini with Turkey Sausage by Merely Recipes
Zucchini Filled with Mushrooms, Sausage and Sage by The Kitchn

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Stuffed Acorn Squash (Grain-Free, Paleo, Gaps)

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• Prep Time: quarter-hour
• Cook dinner Time: 45 minutes
• Whole Time: 1 hour
• Class: Important Dish
• Weight loss program: Gluten Free

For the Squash:

• 2 acorn squash, reduce in half pole-to-pole, seeds eliminated
• 1 tablespoons ghee, melted (or duck fats for dairy-free)
• 1 tablespoon honey
• Celtic sea salt

For the filling:

• 4 tablespoons ghee (or duck fats for dairy-free)
• 1 yellow onion, chopped
• 3 celery stalks, chopped
• 2 cups “riced” cauliflower*
• 2 teaspoons contemporary thyme, chopped
• 1/3 cup pecans (omit for nut-free)
• 1/4 cup plumped raisins**
• 1/2 teaspoon Celtic sea salt
• 1/8 teaspoon freshly floor black pepper

Directions

1. Preheat oven to 450ºF and alter rack to center place. Place squash, cut-side up, on a baking sheet. Mix ghee and honey then brush the squash with the combination utilizing a pastry brush. Season with sea salt. Roast within the oven for 25 minutes.
2. In the meantime, soften 4 tablespoons ghee in a big sauté pan and swirl to coat. Add onion and celery then prepare dinner, stirring steadily, for 5-7 minutes till tender. Stir in cauliflower and prepare dinner for 3-4 minutes till sizzling. Stir in thyme, pecans, raisins, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.

*To rice cauliflower: Minimize cauliflower into bite-size items and place half of the items within the bowl of a meals processor. Pulse 12-15 instances till cauliflower is the dimensions of rice. Repeat. Instead, you’ll be able to grate the cauliflower with a cheese grater or chop finely with a big chef’s knife.

**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Convey to a low simmer. Flip off warmth. Utilizing a slotted spoon, take away raisins.