This fall I discovered just how much I love delicata squash. Until I picked some up a few months ago, I had never even tasted it before. But now? Now it’s one of my absolute favorite squash! I have to say I even enjoy it a little more than butternut squash. I kind of went through a phase where I was obsessed with butternut squash slathered in coconut butter and cinnamon, so this is saying a lot.
Delicata squash has a flavor that makes me want to pair it with aromatic herbs and spices, sausage and apples. I can’t think of a better combination to pair with the mellow delicata squash. The herbs, pork and apple create a flavor that is reminiscent of Thanksgiving stuffing, something which I am already missing since the big meal.
Just describing the flavor to you has my stomach growling.
To me, this is comfort food. Easy, aromatic, flavorful… the type of dish that leaves you satisfied. And the type of dish that you want to eat again for breakfast, topped with a fried egg. If you’re reading this post in the morning or early afternoon, this is me giving you an excuse to go make this recipes right now.
Pork stuffed squash can make a meal for a few on its own or a side dish to dinner for many. If you’re someone who would gladly eat a bowl of stuffing for lunch on the day after thanksgiving, then you’ll enjoy this recipe on its own, topped off with a bit of extra butter, as a meal.
2 Medium delicate squash (or sub any winter squash)
1 Tablespoon ghee, butter, coconut oil or lard
1 Pound ground pork
4 Ounces baby bella mushrooms (sliced)
½ of a whole large green apple (peeled and diced)
2 Teaspoons sea salt
½ Teaspoon black pepper
¼ Teaspoon garlic powder
½ Teaspoon dried thyme
½ Teaspoon dried sage
⅛ Teaspoon nutmeg
INSTRUCTIONS
Preheat oven to 375 degrees.
Cut the squash in half, scoop out the seeds and place, open side down, on a parchment lined baking sheet. Bake for 35-40 minutes, or until cooked through. The entire squash will be easily pierced by a fork when done.
Toss the remaining seasonings into the pan and stir. Continue to brown the meat for 2-3 minutes.
When the pork is almost cooked, add the diced apples. Cook an additional 2 minutes, or until the pork is no longer pink. The apples should still be crisp.
Remove the squash from the oven and fill the cavity of each squash half with the pork mixture.
Garnish with fresh sage or thyme (optional) and serve immediately.
NOTES
To make the recipe AIP, use coconut oil or as the cooking fat and omit the pepper and nutmeg.
Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
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