Inspired by a stuffed squash recipe in the Paleo Comfort Foods cookbook, I made my own tonight. I love the combination of pork, apples, onion and sage, so thought they would hang out well together in an edible bowl…
- 1 acorn squash (or other similar round-ish squash), cut in half lengthwise, seeded
- 1 lb ground pork
- 2 Granny Smith or other tart, crisp apples, peeled, cored and diced
- 1 yellow onion
- 1-2 tbsp of fresh sage, chopped fine
- 2 tsp of fresh thyme (the leaves are small enough to leave whole, just pull off from stems)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1 tsp whole fennel seeds (optional)
- 2 tbsp of bacon fat or butter
- salt & pepper to taste
- Set oven to 400 degrees F. In a casserole dish, place acorn squash halves face down, with about 1/2 inch of water in the bottom of the dish. Let bake for 30-40mins.
- While the squash bakes, heat up a frying pan (I use cast-iron) at medium. Add about 1 tsp of the bacon fat or butter to lightly coat the pan. Add the ground pork. As it cooks, stir occasionally and sprinkle in salt & pepper to taste.
- While the pork cooks, dice your apple and onion.
- Once the pork is cooked with no pink left, remove from pan to a bowl. Set aside.
- Add another tbsp of bacon fat or butter to the empty pan. Then add the apple and onion.
- Stir occasionally for 5-7 minutes, until apples are soft and onions translucent.
- Once the apples and onions are done, turn heat down to minimum. Add the pork back to the pan.
- Then add the sage, thyme, fennel, cinnamon, cumin and salt & pepper.
- Remove the squash from oven when you can easily poke through the flesh with a fork.
- Flip over the squash, and set on plates. Make sure there is no water remaining in the face-up squash.
- Using a large spoon, scoop enough of the pork mix to fill the squash.
- Serve immediately.