Stuffed Squash w/ Greener Grass Farms

Yesterday was a cozy day. It definitely felt like fall here in MI. You can see my lovely outfit courtesy of Maggie Anne's and the cozy slippers on my feet. What you should really notice, though, is the food on my tray! One of my favorite fall dishes is a stuffed acorn squash. It's savory, sweet, and simple. The flavors are all here, and I know it will become one of your favorites soon enough. The meat was supplied by Greener Grass Farms, and my squash came from my garden and Willow Garden Farm! Grab the recipe below!

Stuffed Acorn Squash

INGREDIENTS

• 3-6 acorn squash, seeded and halved
• 2 lbs plain ground pork from Greener Grass Farms
• 2 teaspoons fresh chopped sage leaves
• 6 teaspoons fresh chopped thyme leaves
• 1 1/2 tablespoons + 1/2 teaspoon fresh chopped rosemary
• 1 1/2 teaspoons black pepper
• 2 teaspoons sea salt
• 1 tablespoon coconut sugar or maple syrup
• 1/2 teaspoon nutmeg
• 1/2 teaspoon red pepper flakes
• 2-3 large onions
• 3-4 tablespoons Kerrygold or ghee
• 5 cloves garlic
• 2 organic granny smith apples, peeled and chopped
• Handful of kale or spinach - whatever greens you might have on hand
• 8-10 ounces organic mushrooms - whatever variety you can find. I used white buttons or bella.

METHOD

• Preheat oven to 375.
• Half squashes, remove seeds, and line baking sheet with parchment paper. Place squash face down. Bake for a good 30ish minutes until squash is soft to the touch.
  
• While squash is cooking, prepare the ground pork to make breakfast sausage. You will add the salt, pepper, nutmeg, coconut sugar, chili flakes, 2 teaspoons sage leaves, 2 teaspoons thyme leaves, and 1/2 teaspoon rosemary. Combine ingredients and set aside.
  
• Prepare a dutch oven over med heat. Chop onions and add butter to dutch oven. Once melted, caramelize onions, which will take about 20-30 minutes. Once caramelized, add mushrooms, and eventually adding garlic. Make sure mushrooms are soft and tender. Move onion/mushroom/garlic mixture to the side of the dutch oven and add the breakfast sausage. Brown well. 
  
• After the meat is browned,  add remaining herbs, greens, and apples. Continue to brown until everything is very caramelized
• Your squash should be done, remove from oven. Flip and let moisture escape. Add a pad of butter or ghee, salt, and pepper to taste. Move the flesh around and stuff the squash. You can eat it now, or you can bake/warm in the oven. 
• Enjoy this delicious dish! Save any leftover filling for breakfast with eggs, or just a plain snack!