Yesterday evening I was frequenting one of my favorite crowdsourcing paleo sites, paleohacks.com; for those uninitiated the general idea is to ask questions and answer those posed by other users and fellow “primal” or “paleo” eaters. As with any website that draws on users instead of “professionals” the answers will always vary and disagreement in some form is pretty much guaranteed. I try and stay out of the more controversial topics like those involving dairy, PUFA’s, or what the occasional grain will do to your insides. To the point, I stumbled upon a thread that was right up my alley – someone had asked for everyone’s favorite paleo-friendly squash recipe. Having just tackled my first squash of the season not a week ago, I thought the timing was immaculate. I thought it’d be nice to share the same with you all.
As always this is less of a recipe and more of a loose guide to food, adapt or conform wherever you see fit.
Liverwurst Stuffed Acorn Squash
Take one acorn squash, split in half, scoop out the innards. Cut a cross hatch pattern just deep enough into the flesh that you hit what one might consider the “rind” a few mm shy of the skin. Drizzle with oil of choice, I use olive but some people don’t like heating olive oil so coconut would do just fine. Then salt, pepper and pumpkin pie spice to taste. Bake at 350 for roughly 40 minutes until mostly tender.
While the squash is baking. In a large pan brown 1 package of your favorite sausage, I use turkey liverwurst from whole foods. Season to taste, I usually add some salt, pepper, red chili flake, and granulated garlic. Will depend on what sausage you choose how you season it. When one side has browned, throw in 1/2 a white or yellow onion to soften in the fat. When sausage is mostly brown and onions have softened, chop 1 cup pecans and add to the mix. These don’t really cook, just get them in the pan long enough so they get a good coating of the onion/fat/seasoning.
If you’ve timed it right, the squash is ready, pull it out but leave the oven on, and boost it to 375. Fill the squash center with the sausage mixture and bake for about another 10 minutes.
For more recipes check out Punchfork.com (they have an entire paleo section and you can easily search my food item), and my e-crush Juli at PaleOMG just posted this beautiful monster post of 19 pumpkin recipes!