Stuffed Acorn Squash
 
Prep time
Cook time
Total time
 
Perfect warm autumnal dish utilizing season acorn squash combined with flavors of the season showcasing hints of maple, sage and the perfect tartness from the green apple is sure to get you in the mood for the weather and the holidays!
Author:
Serves: 6
Ingredients
  • Stuffed Acorn Squash
  • 3 medium acorn squash halved, sprayed with olive oil and seasoned with salt and pepper
  • 1 ½ cup peeled and chopped green apples.
  • 1-pound bulk ground turkey
  • ¼ cup maple syrup
  • 1 ½ cups chopped onions
  • 1 cup chopped celery
  • 2 tbsp. chopped parsley
  • 1 tbsp. chopped sage
  • 2 tbsp. butter or olive oil divided
  • ½ tsp salt
  • ¼ tsp ground black pepper.
  • 2 cups cashew cheese
  • For the cashew cheese:
  • 2 cups raw whole cashews (soaked for 2 hours or overnight, or boiled for 10 minutes)
  • ⅔ cup water (more if needed 1 tbsp. at a time until desired consistency is reached)
  • Half of lemon (more if desired)
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. arrowroot starch or tapioca starch
  • Salt and pepper to taste
  • ½ tsp Onion powder
  • 2 garlic cloves grated or chopped
  • ¼ tsp ground nutmeg
Instructions
  1. For the cashew cheese:
  2. Soak the cashews overnight in water or you can boil for 10 minutes.
  3. Place the cashews in food processor (blender if you don’t have) with the ⅔ cup water.
  4. Blend the cashews and water together until smooth.
  5. Add the lemon and remaining ingredients and blend until combined. Taste and adjust seasoning to your liking.
  6. For the stuffing:
  7. Pre-heat the oven to 400 degrees and line a baking sheet with tinfoil and place prepared squash halves on baking sheet and set aside while you prepare the stuffing.
  8. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the sausage and break up. Cook until no more pink is visible.
  9. Add the maple syrup and cook until incorporated into the meat. Remove the meat from the pan and place on paper towel lined plate.
  10. If needed, add a little more oil or butter to the pan. Add onions, apples and celery. Cook 15 minutes stirring occasionally until tender. Remove from heat.
  11. In a medium bowl add the sausage, apple mixture, parsley, sage, salt and pepper. Stir to combine.
  12. Stir in one cup of the cashew cheese stir to incorporate.
  13. Spoon evenly into the prepared squash halves. I used two scoops of an ice cream scooper.
  14. Place the remaining cup of cashew cheese in pastry bag fitted with a large star tip and pipe each of the stuffed squash with remaining cashew cheese.
  15. Bake 35 to 45 minutes until the squash is tender and the cashew cheese is slightly browned.
  16. Carefully transfer squash to serving platter and allow to cool slightly.
  17. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2017/11/03/__trashed-2/