Stuffed Acorn Squash
I made this recipe with Mike’s mom in mind. A few weeks ago she invited Mike and I over for dinner. I decided that that was the night I would tell his parents about my blog. I had mentioned to his mom a few times over the past several months that I was toying with the idea of starting a food blog. Even though I technically started my blog in July, there were so many kinks to work out that the only other people who knew about it so early on other than myself were Mike (we live together so there’s no hiding anything) and Summer Rain, the lovely human who encouraged me endlessly to start somewhere!
So anyway, I casually brought it up that I started a blog and Mike’s mom wanted to see it immediately. We went over to the family computer and I pulled up my site. She was immediately SO EXCITED about it even after only looking at it for five seconds. Like, her excitement matched my excitement, and it made me feel so great about what I had done so far. We then proceeded to spend about 30 minutes looking through most of the posts I had put up. She only got more and more excited. She’s just the best. So if you’re reading this, thanks JRay for the ego boost and the encouragement to keep it going. You’re the real MVP. I delivered a squash half to her house the day after I tested this recipe. I hope she loves it!
I think it’s natural for most people to think of family as the holidays approach. That’s what all my happiest memories are. Mike and I started dating in early 2015. That year, we decided that we both wanted to spend Christmas with our families, but we wanted to spend Christmas with each other as well. I threw out a question. Was it crazy to introduce our parents to each other so soon? That’s something that usually only happens after a couple has been dating for several years; not a few months. But we all decided to spend Christmas Eve together that year regardless, and that was when my mom met Mike’s parents for the first time. And you know what? It was great, just like I knew it would be. We’ve spent most holidays together like that ever since.
Mike’s mom is a fantastic cook, and she really pulls out all the stops for holiday meals. One year she made Beef Wellington for Christmas dinner. I die. That’s why this recipe reminds me so much of her. It’s Thanksgiving dinner shoved all up in a squash, which I know she also likes because she’s made many a dish involving squash. It’s so right up her alley it’s not even funny and I can’t wait to hear what she thinks about it. I also can’t wait to make more for myself since Mike and I devoured what I made in just one day. Whoops!
I had never tried acorn squash (that I can remember anyway) until I made this recipe. I certainly never bought an acorn squash, so it’s not something I’ve ever cooked. However, I can tell you that after devouring an entire squash half seconds after it came out from under my broiler, I’m officially a fan. I’m a little annoyed at myself for not discovering it earlier in life, but at least now I know. I’m ready for Thanksgiving now!
Stuffed Acorn Squash
Ingredients
Method
- Preheat the oven to 400° F. Place the squash halves cut side down on a sheet pan. Bake at 400° F until skin is tender when pressed, approximately 25-30 minutes but may vary depending on the size of your squash.
- While the squash bakes, add the ground pork to a large cast iron skillet over medium/medium high heat. Stir occasionally, breaking up into smaller pieces. When mostly browned, add the dried sage, cayenne pepper, fennel seed, sea salt and pepper to taste. Stir to combine and cook for five more minutes. Using a slotted spoon, remove the pork from the skillet and place in a medium bowl. Set aside.
- Add the ghee to the skillet. When melted, add in the white onion and garlic. Saute for 5-7 minutes until the onion starts to soften. Add in the celery and apple and stir, sauteing for 7 more minutes. Add the ground pork back into the skillet with the remainder of the ingredients and season to taste with sea salt and fresh ground black pepper. Stir to combine and let simmer for 5-7 more minutes.
- When the squash is cool enough to handle, scoop out about half of the insides on each squash. You want to leave enough on the walls so that the skin doesn't cave or break. I added about half of what I had scooped out into the skillet with the pork and vegetables; you could add more or less as preferred. Stir the mashed squash into the pork and vegetable mixture.
- Place the squash halves into a large glass baking dish, I used 9" x 13". Fill each squash half with the pork and vegetable mixture until it is heaping.
- Set your oven to broil. Broil the squash for 5 minutes until the tops are browned. Enjoy hot!
