INGREDIENTS:
Acorn squash
Coconut oil, maple syrup, sea salt
2 tbsp butter
1 tbsp rubbed sage
1 lb turkey sausage
1 cup cranberries, halved
Sugar – your desired amount
1 cup of pecans
1 small log of goat cheese
Cayenne pepper, optional
DIRECTIONS:
Turn oven on to 400. Cut acorn squash in half-length wise and brush the skin and flesh with coconut oil, then brush the flesh with pure maple syrup and sprinkle with sea salt; put in the oven for 30 minutes (on parchment paper) while you prepare filling.
Put 2 tablespoons of butter in a saucepan on medium- it will begin to bubble and you will want to slowly whisk it and it will then foam (beginning to brown- you will see the brown) add rubbed sage to your taste/desire, I use about a tablespoon.
Add one pound of turkey sausage and increase heat slightly. In a small saucepan add about 1 cup of cranberries that are chopped in half and a ¼ water on med-high heat. Once it begins to boil, add sugar to desired sweetness level, decrease heat to med-low and stir. Remove from heat when done.
Remove sausage and put in a bowl once cooked, add cranberries, cup of pecans, and half a small log of goat cheese *Stir together* I also added cayenne pepper at this point for the heat!
Remove squash from oven after thirty minutes and fill with the stuffing- return to oven at same heat for another 30 minutes.
For the last 4 minutes turn on broil to brown the top. Remove from oven and let cool, top with desired amount of goat cheese and salt! Cut in half ( to allow it to cool so you don’t burn your mouth) and enjoy!!!