Recipe by Kristin Fulmer, adapted from MyHumbleKitchen.com
The flavors of the roasted squash with its filling seasoned with sage and cardamom complimented each other well. Sweet and savory filled with spice.
Ingredients:
2 heirloom or acorn squash (suitable for stuffing)
Extra Virgin Olive Oil
Salt and pepper to season
3 thick sliced pieces of (pastured, nitrate-free) bacon, diced
1/2 large sweet onion, diced
1lb ground (pastured, nitrate-free) chicken, pork, beef, bison, or lamb
2 cups market greens or veggies – use whatever you bought at the market (kale, chard, spinach, zucchini)
1 tablespoon, chopped fresh sage
1/4 tsp ground cardamom
1 tsp sea salt
1 tbl apple cider vinegar
1/2 cup sliced preferably raw cheese (omit if problems with dairy)
Method:
Cut the squashes in half, scraping out all of the seeds. Brush with olive oil and season with salt and pepper. (reserve the seeds to toast later with some fats and salt)
Place on a baking stone or sheet, cut side up, and roast at 375F for 1 hour or until its soft and can be pierced with a fork.
Once the squash has been roasted:
In a small cast iron pan or skillet, cook the bacon over medium heat until its fat has been rendered and the meat is brown and crispy. Set aside.
In the bacon fat, saute the onion until it's soft and begins to turn brown and caramelize, add market greens and saute lightly. Set aside.
In a large cast iron skillet or pan, cook the ground pork over medium heat.
Once it's cooked through, add the onion, 1/2 of the bacon, sage, cardamom, 1 tsp salt, and apple cider vinegar. Mix through.
Cook on medium low heat for about 5 minutes allowing the flavors to incorporate.
Stuff the Squash.
Divide the mixture into the four squash pieces.
Garnish with cheddar cheese, fresh cut sage, and the remaining bacon pieces.
Return to the oven for an additional five minutes, allowing the cheese to melt.
Adapted from: http://www.myhumblekitchen.com/2012/10/stuffed-heirloom-squash-with-sausage-bacon-caramelized-onions-and-sage/
Kristin Fulmer, MS, NCC, LPC, NTP, is a Licensed Professional Counselor and Certified Nutritional Therapist, providing individual, family, and group counseling. Kristin utilizes an integrative and functional whole-person, mind-body approach with an emphasis on nutritionally-dense, whole foods approach to improve emotional and physical wellbeing. To learn more about her practice and to schedule an appointment, contact Kristin at (267) 843-4888 kristin@healthybody-happybrain.com or website: www.healthybody-happybrain.com
The flavors of the roasted squash with its filling seasoned with sage and cardamom complimented each other well. Sweet and savory filled with spice.
Ingredients:
2 heirloom or acorn squash (suitable for stuffing)
Extra Virgin Olive Oil
Salt and pepper to season
3 thick sliced pieces of (pastured, nitrate-free) bacon, diced
1/2 large sweet onion, diced
1lb ground (pastured, nitrate-free) chicken, pork, beef, bison, or lamb
2 cups market greens or veggies – use whatever you bought at the market (kale, chard, spinach, zucchini)
1 tablespoon, chopped fresh sage
1/4 tsp ground cardamom
1 tsp sea salt
1 tbl apple cider vinegar
1/2 cup sliced preferably raw cheese (omit if problems with dairy)
Method:
Cut the squashes in half, scraping out all of the seeds. Brush with olive oil and season with salt and pepper. (reserve the seeds to toast later with some fats and salt)
Place on a baking stone or sheet, cut side up, and roast at 375F for 1 hour or until its soft and can be pierced with a fork.
Once the squash has been roasted:
In a small cast iron pan or skillet, cook the bacon over medium heat until its fat has been rendered and the meat is brown and crispy. Set aside.
In the bacon fat, saute the onion until it's soft and begins to turn brown and caramelize, add market greens and saute lightly. Set aside.
In a large cast iron skillet or pan, cook the ground pork over medium heat.
Once it's cooked through, add the onion, 1/2 of the bacon, sage, cardamom, 1 tsp salt, and apple cider vinegar. Mix through.
Cook on medium low heat for about 5 minutes allowing the flavors to incorporate.
Stuff the Squash.
Divide the mixture into the four squash pieces.
Garnish with cheddar cheese, fresh cut sage, and the remaining bacon pieces.
Return to the oven for an additional five minutes, allowing the cheese to melt.
Adapted from: http://www.myhumblekitchen.com/2012/10/stuffed-heirloom-squash-with-sausage-bacon-caramelized-onions-and-sage/
Kristin Fulmer, MS, NCC, LPC, NTP, is a Licensed Professional Counselor and Certified Nutritional Therapist, providing individual, family, and group counseling. Kristin utilizes an integrative and functional whole-person, mind-body approach with an emphasis on nutritionally-dense, whole foods approach to improve emotional and physical wellbeing. To learn more about her practice and to schedule an appointment, contact Kristin at (267) 843-4888 kristin@healthybody-happybrain.com or website: www.healthybody-happybrain.com
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