Stuffed Acorn Squash

Stuffed acorn squash recipe

Nom nom! This is a useful recipe now that some of the fall and winter squashes are coming into season. I bet it would be delicious with butternut or delicata squash too! Note: there’s now a page on the site where you can see all the food we eat for the next 30 days. I’ll link to recipes when I use them! Visit the 30 Days of Paleo meals page!

Stuffed Acorn Squash

with chicken sausage, mushrooms, peppers, and asparagus

Serves 2 with some filling left over
this recipe is paleo

Ingredients

1 acorn squash
1 tbsp olive oil plus more for brushing
1 green bell pepper, chopped
10-ish asparagus stalks, chopped into bite-size pieces
1 cup chopped mushrooms
1 tbsp Jamaican curry powder
1 tsp arrowroot powder
1 package (5 links) gluten-free chicken sausage
(we used Trader Joes mango chicken sausage for this one)
salt & pepper
1 lime

How to make it

  • Preheat oven to 425 degrees. Cut the acorn squash in half (be careful, and use a sharp knife) and scrape out the seeds.
  • Brush a baking dish and both halves of the squash with olive oil. Sprinkle with a pinch of salt and fresh ground pepper. Place them rind side down in the dish and bake at 425 for 30-40 minutes, til flesh is tender.
  • Meanwhile, heat 1 tbsp olive oil in a skillet or other high-walled pan (I use a Le Creuset dutch oven). Halve and slice the sausages and toss them into the hot oil.
  • Saute the sausage for a few minutes, stirring often, until browned. Remove with a slotted spoon and set aside.
  • Add a little more oil to the pan if needed, and add the asparagus and peppers. Stir fry for a moment and then add a splash of water to deglaze the pan and get all the yummy brown bits from the sausage incorporated.
  • Add a generous pinch of salt, the curry powder, and arrowroot powder and stir til combined. You should get a gravy-like coating on the veggies. If it’s too watery, let it thicken for a bit but keep stirring so it doesn’t burn.
  • Lower heat to medium-low and add the chopped mushrooms and the cooked sausage. Stir well to combine. Once the mushrooms soften a bit, put the lid on the pot and turn the heat off. Give it a taste – since the Jamaican curry is mild, you can add a few dashes of red pepper flakes for some heat if you want (I did).
  • Once the squash is finished cooking, fill each half with the sausage mixture and squeeze fresh lime juice over the top.

Help me out

I’d love for you guys to test this recipe for me. I am writing a paleo cookbook and at some point will probably have an organized recipe testing system, but for now, I’d just love to know what you think. If you make this, please leave me feedback in the comments!

Comments

  1. says

    WOW this looks fantastic! And I love that you used those tasty Mango Sausages from Trader Joe’s. We just saw acorn squash last week at our Trader Joe’s and thought -nice- fall is here! (Except that the temp in Tucson is still in the low 100′s this week :(
    Cheers! Kris

  2. says

    I like the flavors here. Glad to see you found a way to use up more of that Jamaican curry powder we bought. Thinking about channeling this into a vegan (though not paleo) version with some marinated and baked tempeh. Nom!

  3. says

    This is great…and you know what I love about it most? It serves 2! Perfect for Beau and I. Can I be your personal taste tester? lol <3 Can't wait to try this.

  4. says

    Hey Amber, I made this tonight and we loved it! Even my 13 year old! Well, she didn’t eat the green stuff but her eating the squash was a miricle in itself. I had to change a couple things. I used sweet italian turkey sausage since our store doesn’t carry the chicken. Also, I used frozen asparagus but it was still tasty. I will definitely be making it again! It was super!

  5. Eric says

    Nom, nom, is right…dern tasty! Ever since my army days I’ve ben pretty good at following instructions, and I did so with this recipe and it was off.the.hook! Thank you!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *