Polish Sausage Stuffed Acorn Squash
This is a Paleo-Whole30 friendly dish that is warming and hearty during colder months, and the smokiness of the Polish sausage is the perfect complement to the apples and butternut squash.
Polish Sausage Stuffed Acorn Squash
Servings: 4
Ingredients
For the Squash
- 2 medium acorn squashes halved lengthwise and seeds removed
- 2 tbsp olive oil or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper optional for Whole30 compliance
For the Filling
- 4 links Teton Waters Ranch Uncured Polish Sausage sliced in ¼” rounds
- 1 tbsp avocado oil or ghee
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 medium apple e.g., Fuji or Honeycrisp, peeled, cored, and diced
- 1 cup kale finely chopped (or spinach as a substitute)
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1/4 tsp smoked paprika optional
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Brush the cut sides of the squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 35–45 minutes, or until the flesh is tender and easily pierced with a fork.
- Heat the avocado oil or ghee in a large skillet over medium heat. Add the diced sausage and cook until lightly browned, about 4–5 minutes. Remove and set aside. In the same skillet, sauté the onion for 2–3 minutes until translucent. Add the garlic and cook for an additional minute. Stir in the apple and cook for 3–4 minutes, until slightly softened. Add the kale and cook for 2–3 minutes until wilted. Return the sausage to the skillet, stir in the thyme and smoked paprika, and season with salt and pepper to taste.
- Once the squash is done roasting, carefully scoop out a small amount of the flesh to create a "bowl" (leave about 1/2 inch of flesh around the edges). Reserve the scooped flesh. Chop the reserved squash flesh and mix it into the sausage filling. Turn the squash halves cut-side up and stuff them generously with the sausage mixture. Return the stuffed squash to the oven and bake for an additional 10–15 minutes, until heated through and slightly golden on top.
- Remove from the oven and let cool slightly before serving. Enjoy hot, garnished with fresh thyme if desired.
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