Paleo Sausage Stuffed Acorn Squash

Ingredients

For the Roasted Acorn Squash Bowls:

• 2 medium organic acorn squashes (halved lengthwise and seeds scooped clean)
• 2 tbsp melted grass-fed ghee or virgin coconut oil
• 0.5 tsp coarse Celtic sea salt and 0.25 tsp ground Ceylon cinnamon

For the Savory Harvest Sausage Stuffing:

• 1 lb pasture-raised mild Italian pork sausage (or poultry sausage) (casings removed, sugar-free)
• 1 medium yellow onion, finely diced
• 2 stalks organic celery, diced
• 4 cloves fresh garlic, minced
• 1 large organic Honeycrisp or Gala apple, cored and diced into 0.25-inch cubes
• 2 cups organic baby kale or baby spinach, roughly chopped
• 0.33 cup unsweetened dried cranberries or dried cherries (apple-juice sweetened)
• 0.33 cup raw pecans or walnuts, toasted and chopped
• 1.5 tbsp fresh sage leaves, finely chopped
• 1 tbsp fresh rosemary leaves, finely minced
• 1 tsp coarse Celtic sea salt and 0.5 tsp freshly cracked black pepper
• 0.25 cup rich organic chicken bone broth

Step-by-Step Instructions

1. Preheat Oven & Roast Squash (Caramelization Invariant): Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Brush the cut flesh of the halved acorn squashes with melted ghee and season with sea salt and a pinch of cinnamon. Place squash halves cut-side down onto the baking sheet. Roast for 25 to 30 minutes until fork-tender and the edges are caramelized. Remove from oven and flip cut-side up.
2. Brown Italian Sausage: While squash is roasting, heat a large 12-inch cast-iron skillet over MEDIUM-HIGH heat. Add Italian sausage and cook for 6 to 8 minutes, breaking it into bite-sized crumbles with a wooden spoon, until browned. Transfer cooked sausage to a plate, leaving 1 tbsp of rendered drippings in the skillet.
3. Sauté Aromatics, Apples & Herbs: Add diced onion, celery, and garlic to the hot pan drippings. Sauté for 4 to 5 minutes until onions are soft and translucent. Add diced Honeycrisp apples, chopped fresh sage, fresh rosemary, sea salt, and black pepper. Cook for 3 minutes until apples are tender-crisp.
4. Fold Kale, Cranberries & Pecans: Add chopped baby kale, dried cranberries, chopped toasted pecans, bone broth, and the cooked sausage back into the skillet. Toss and cook for 2 to 3 minutes until the kale is gently wilted and the filling is juicy and fragrant.
5. Mound Filling into Squash: Generously spoon the warm harvest sausage stuffing into the roasted acorn squash cavities, mounding the filling high above the rim.
6. Final Golden Bake: Return stuffed squash halves to the 400°F (200°C) oven and bake for 10 to 12 minutes until the stuffing is heated through and the pecan edges are golden-crisp.
7. Garnish & Serve: Garnish with fresh sage leaves and serve immediately. Scoop tender squash flesh together with savory sausage filling for the ultimate bite!

Nutritional Breakdown (Per Stuffed Squash Half)

Chef's Paleo Nutritional Science

Acorn squash is rich in soluble dietary fiber, potassium, and magnesium to balance blood pressure. Fresh sage contains carnosic acid and rosmarinic acid, two potent polyphenols that support neuroprotective and cognitive function, while organic kale supplies Vitamins A, C, and K1.

Frequently Asked Questions