Sausage and Cranberry Stuffed Acorn Squash

This dish is pure fall. With ingredients like cranberries, celery, spinach, and rosemary, you'll feel warm from the inside out. It's super simple to make, and only requires about fifteen minutes of active cooking time! 


Sausage and Cranberry Stuffed Acorn Squash

1 organic acorn squash
2 T coconut oil, melted
salt + pepper
1 T of cooking fat, pastured lard or ghee is best
1/2 of one small white onion
3 cloves of garlic, minced
1 lb of pastured, mild or hot italian sausage
1 apple, diced
2 stalks of celery, sliced
1 cup organic spinach, torn
1/3 c organic fresh cranberries
3 sprigs of rosemary, leaves removed and minced
1/4 tsp dried sage

Preheat oven to 350 degrees. Carefully cut the acorn squash in half lengthwise and use a spoon to remove the seeds. Drizzle with melted coconut oil, and sprinkle with salt and pepper. Place in deep baking dish and set aside. In large cast iron on medium high heat, melt cooking fat and swirl to cover pan. Add onion and garlic and cook until aromatic. Add italian sausage and break apart into small crumbles. Once browned, add diced apple and sliced celery and cook until the apples are a bit soft. Stir in spinach and cranberries and cook until spinach is wilted and cranberries are bright in color. Add rosemary and sage. Spoon mixture into acorn squash. Cover the cooking dish with foil and bake for 40 minutes. Remove foil and bake for an additional 30 minutes, or until outer shell of the squash is soft. Serve warm! 

- you can find pastured italian sausage at many health food stores, some without added sugar
- if you have more stuffing than squash, reserve some for lunch the next day and stuff inside of a sweet potato
- the mixture is also delicious served with spiralized butternut squash cooked in ghee and pepper
- this makes a wonderful breakfast! 


I hope you are enjoying this wonderful November!

Be well,