In this guest post, Finley, the blogger behind Play Paleo, shares her latest fall recipe — Sausage & Apple Stuffed Delicata Squash. Finley is a mastermind “clean eating” chef cooking up delicious recipes like Fall Spiced White Sangria and One Pot White Chicken Chili on her blog. (Um, anyone else hungry yet?!) Check out Play Paleo for more yummy eats and food inspiration!
What an honor it is to officially have one of my recipes live on Whole Health Hacks! I absolutely love what Candice and Katie are doing to spread the fitness and real food word and am pleased to be able to contribute to their mission with this seasonal recipe that has become a regular in my kitchen.
Delicata squash is a special little fall gem that really didn’t make its way into my routine until about a year ago…mostly because I’d always see them and think to myself “wtf is that?” I got very comfortable with my rotation of seasonal butternut, acorn and spaghetti squash recipes and didn’t think I had enough love to give to yet another member of the fall squash family.
Man, was I wrong! I was at a Friendsgiving last year where the turkey stuffing was made with delicata squash…it was so good I honestly would have licked everyone else’s plates clean had it been socially acceptable. Point is – I was totally sold on the magic of delicata squash. It’s pretty similar to acorn squash in flavor and texture, but it’s a bit more reminiscent of sweet potato (which probably explains why it’s also earned the nickname of “the sweet potato of squash”).
So this year, now that I’ve indeed made room in my heart for one more seasonal squash variety, I’ve been going ham on stuffing these bad boys. So far, the recipe below has been my favorite flavor combination. I hope you guys enjoy it as much as I do! By the way – if you can’t find delicata or simply would prefer to use something else, you can follow the same directions for acorn squash.
Thanks, Candice and Katie, for having me!
- 2 delicata squash
- 1 tbsp ghee or coconut oil
- 1 lb ground Italian sausage
- ½ large red onion, diced
- ½ granny smith apple, cored and diced
- 1 tbsp fresh rosemary, chopped
- 1 tsp granulated garlic
- ½ tsp sea salt, plus more to taste
- ½ tsp pepper, plus more to taste
- Preheat oven to 350F.
- Slice the squash lengthwise and scoop out the seeds. Place them cut side down on a microwave-safe plate with a small amount of water covering the surface of the plate.
- Microwave the squash on high for 10 minutes. Carefully scoop out the squash flesh into a large mixing bowl, keeping the shells intact. Mash the flesh up a bit so it’s easy to mix through later.
- While the squash is cooking in the microwave, prepare the filling. Heat the ghee or coconut oil in a large skillet and add the sausage and onion. Cook until the onion is translucent and the sausage is cooked through.
- 5. Add the apple, rosemary, garlic, salt and pepper to the mixture and cook for another 3-4 minutes.
- Add the sausage/apple mixture to the mixing bowl with the squash flesh and mix everything up well.
- On an aluminum foil-lined baking sheet, arrange the squash shells and fill them with the sausage mixture. Bake for 25-30 minutes or until browned on top.