From Pastured Kitchen
2 acorn squashes, halved and seeded
Salt and pepper
1 cup Broth or water
1lb ground pork
2 tsp garlic powder
2 tsp onion powder
2 tsp sea salt
1 tsp black pepper
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh sage, chopped
2 Tbsp lard, tallow, duck fat or fat of choice
1 medium yellow onion, chopped
1 cup mushrooms, sliced
1 large Granny Smith apple, seeded and chopped (skin intact)
1 cup celery, chopped
1 8-oz can sliced water chestnuts, drained and chopped
2 Tbsp flat leaf parsley, chopped
Juice of 1 half lemon
PREHEAT oven 400° F. Place a wire rack into a baking sheet. Add water or bone broth to the pan.
PUT olive oil on each squash half, and season with salt & pepper. Place squash halves cut side down on the wire rack/pan and bake for 30 minutes.
IN a separate bowl, combine pork and spices (dry & fresh herbs), mix well and set aside.
WHILE the squash is baking, heat lard in large cast iron skillet over medium heat. Add onion, mushrooms, apple, celery, water chestnuts and parsley. Stir occasionally and add more fat to the pan as needed. Cook about 10 minutes or until cooked through. After 10 minutes, add the pork mixture to the skillet. Cook for another 10 minutes, breaking up the pork & cooking until pork is no longer pink.
WHEN the squash is done, remove from oven and flip over to expose the cut side. Be sure to keep the oven heated to 400 F°. Allow squash to cool slightly.
ONCE sausage mixture is cooked together and squash slightly cooled, spoon the mixture into the squash, filling the middle with a nice mound of stuffing. Return to the oven & cook for 10-15 minutes or until slightly browned. Remove from oven & let cool for 5 minutes.
FINISH with a squeeze of lemon + serve!