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Ashley’s Acorn Turkey Squash – DROOL

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!!!