This recipe is from the ‘2020 Local Food Guide for Michigan’
Total Time: 45 min – 1 hour
- 2 acorn squash
- 3 Tbsp olive oil
- 1 large onion, diced
- 1 medium-sized apple, diced
- 2 cloves garlic, minced
- 2 cups fresh kale, chopped
- 1 Tbsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 tsp Himalayan sea salt
- ½ tsp black pepper
- 1 lb ground pork
- 1 Tbsp Himalayan sea salt
- 1 Tbsp garlic powder
- 2 Tbsp Italian seasoning
- 3 Tbsp maple syrup
- 1/2 cup shredded or cubed medium white cheddar cheese (optional)
Preheat oven to 400°F.
Cut acorn squash in half and scoop out strings and seeds. Place halved squash cut side down on a baking sheet, and add ½ inch of water to the baking pan. Bake for 20-30 minutes or until the squash is tender.
While squash is baking, caramelize onions over medium-low heat by adding 3 Tbsp olive oil and onion to a frying pan. Stir every 5 minutes to prevent burning. After 15-20 minutes or when the onions start to brown, add apples. Cook another 5 minutes. Add kale, garlic, rosemary, thyme, 1 tsp Himalayan sea salt & ½ tsp black pepper, and cook another 5 minutes.
In a separate pan, cook ground pork in a pan over medium heat. Once the pork is fully cooked, add 1 Tbsp Himalayan sea salt, 1 Tbsp garlic powder & 2 Tbsp Italian seasoning.
Mix the onion mixture with seasoned ground pork and set aside until the squash is cooked. Scoop squash out of the skin into a bowl and stir in 3 Tbsp maple syrup.
To serve: Scoop squash into a bowl and top with the sausage mixture. Top with a pinch or two of cheese if desired.
EMILY ECKHART & CHRISTY STEMPKY, Nourish, Cheboygan