Cover and let simmer for another 6 to 8 minutes. Add the apple, onion, celery, and carrot, and cook until tender (about 6 to 8 minutes). In a large saucepan, melt the cooking fat over medium heat.Place the cooked squash in a big bowl, mash them, and set aside.Place the squash cubes on a baking sheet and roast for 30 to 40 minutes or until they easily break apart with a fork.Sea salt and freshly ground black pepper to taste.2 medium acorn squashes, peeled and cut into cubes.SERVES: 6 PREP: 20 min COOK: 40 min Ingredients Or if you don’t have any special occasions to attend, celebrate a quiet evening at home with a hearty pot of soup, and enjoy a moment of rest and connection with the changing season. You’ll sacrifice a little flavor that way (not to mention the rich texture of the gelatin in homemade broth), but the other ingredients in the soup are flavorful enough to make it delicious anyway. This is a great dish to bring to seasonal potlucks: everyone loves a hot bowl of soup, and it can even be made vegan by substituting vegetable broth for chicken stock. All winter squashes are very nutritious (the darker orange their flesh, the better), so whatever you choose, the result will be just as good for your body as it is for your mood. ![]() If you don’t like or can’t get acorn squash, just substitute butternut or anything else you like most winter squashes taste fairly similar, so the soup will still be delicious. All the major ingredients – apples, acorn squash, and carrots – are beloved fall comfort foods, and the result has such an amazing flavor you barely need to use any spices or seasonings.Īnother great aspect of this recipe is its versatility. Literally drink in the taste of fall with this rich, warming blend of sweet and savory seasonal vegetables. If you’re looking to wow guests at your Thanksgiving table this year, it makes for a terrific eye-catching side dish!Ĭan’t get enough squash? It’s time to add this butternut squash risotto and spaghetti squash chicken & veggie bowl to your weekly lineup.įor hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.If you can’t get enough of that crisp bite in the morning air, if you’re eagerly waiting for the leaves to start falling, if you jumped for joy when pumpkins started appearing in the grocery store…this is the soup for you!.When you’re ready to eat, just fill and broil for an incredibly quick meal. This recipe is great for meal prep! Make the stuffing and roast the squash ahead of time, then store in an airtight container in the fridge.Divide the filling evenly in each squash half, then broil until nicely browned on top. Add a diced apple, spinach, and lots of herbs-we love a mix of fresh sage and rosemary, but dried herbs or another combination could also work great here.Īdd the cooked pork back in the pan, and if you like, mix in some dried cranberries for a burst of sweet flavor. Once browned, remove from the pan and add onion, garlic, celery, and carrots to cook in the drippings. While your squash is roasting, prepare the filling: Start by sauteing ground pork in a bit of olive oil. Rub with olive oil and bake in a preheated oven. Since acorn squash is so small, we use three of them to hold the stuffing-but you’ll only need one large squash or pumpkin if you go that route. ![]() ![]() Start by using a sharp knife to cut off the ends of an acorn squash (so it will stay upright), then slice it in half and spoon out the seeds. Keep an eye on your squash as it roasts-you want it to be fork-tender, but firm enough so that it’ll hold the hearty stuffing. You can also start with butternut, delicata, or spaghetti squash, or even pumpkin if you prefer, but keep in mind that the cooking times will vary. ![]() Nothing says fall like stuffed squash! This Paleo recipe fills tender acorn squash with autumn flavors like sweet apple, savory sausage, and fresh sage.Īnother great thing about acorn squash: They’re small, so they roast up quickly.
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