Go Back

Autumn Stuffed Acorn Squash

A seasonal Autumn Stuffed Acorn Squash from the Whole Smiths that's paleo-friendly, Whole30 compliant and gluten-free.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: Paleo / Whole30 / Gluten Free
Servings: 8
Author: the Whole Smiths

Ingredients

  • 4 acorn squash sliced in half and deseeded
  • 2 large sweet potatoes diced
  • 1 onion roughly chopped
  • 4 cloves of garlic
  • 1 lb. ground pork
  • 3 C. sliced mushrooms
  • 4 shallots chopped
  • 1 can pumpkin puree
  • 6 sage leaves
  • 1 tsp. salt
  • 1/4 C. almond milk
  • 1/4 tsp. pepper
  • Additional salt + pepper to taste
  • olive oil

Instructions

  • Preheat oven to 420*
  • Coast acorn squash halves with a think layer of olive oil and sprinkle with salt and pepper
  • Place in oven and bake for 45 minutes or until tender
  • In a large bowl toss sweet potato with a bit of olive oil, salt and pepper
  • Toss to coat well
  • Spread evenly on a parchment paper lined baking sheet
  • In the same bowl, toss onion and garlic with a bit of olive oil, salt and pepper
  • Spread onion and garlic on a separate baking sheet lined with parchment paper
  • Roast 30 minutes until sweet potatoes, onion, and garlic are tender and lightly browned
  • Set aside
  • Meanwhile in a large skillet, add 1 tsp of olive oil and heat on medium high
  • Add ground pork and cook through
  • Remove pork from skillet and set aside
  • Add chopped shallots to the same pan, adding a bit of oil if needed
  • Turn down to medium heat and cook until tender and lightly browned
  • Remove shallot from pan and sauté mushrooms in the same pan and remove when done
  • Add sage leaves and sauté for 2 minutes to bring the flavor out
  • Remove once cooked
  • To make the sauce add pumpkin, roasted onion, roasted garlic, almond milk, sage leaves, 1/4 tsp pepper and 1 tsp. of salt to a high powered blender and blend until smooth
  • To assemble add roasted sweet potato, pork, shallots, mushrooms, to a large bowl and toss with pumpkin sauce
  • Salt to taste
  • Stuff mixture into acorn squash cavities and bake at 375* for 20 minutes