Jamaican Stuffed Acorn Squash Recipe

I love this time of year when I can get lots of yummy organic winter squash at great prices. I’m always on the lookout for new ways to try it. I stumbled upon a recipe on My Aim is True and had to give it a try.

I modified to suit our family’s needs, and I have to say it is absolutely delicious and very filling! One half of a squash is a meal all by itself. It also reheats in the toaster oven really well if you end up making too much.

Jamaican Stuffed Acorn Squash Recipe

Ingredients

• 2 organic acorn squash
• 2 tablespoons olive oil plus more for brushing
• 2 organic orange bell peppers, chopped
• 1 bunch organic asparagus stalks, chopped
• 2 large chopped organic portabella mushrooms
• 2 tablespoons Jamaican jerk seasoning
• 2 teaspoons arrowroot powder
• 2 packages (8 links) gluten-free chicken sausage
• Sea salt and pepper to taste
• 2 organic limes

Directions

1. Preheat oven to 425° F.
2. Chop the vegetables and cut the acorn squash in half lengthwise, then scrape out the seeds.
3. Brush a baking pan and both squash halves with olive oil. Sprinkle the squash with sea salt and pepper, and set them rind side down in the dish.
4. Bake the squash for 30-40 minutes, until the squash flesh is tender.
5. While the squash is baking, heat 1 tablespoon of olive oil in a cast iron dutch oven (I used my 5-quart dutch oven).
6. Slick the sausages and put them in the pan.
7. Sauté them for a few 3-5 minutes, stirring frequently, until they’re browned.
8. Remove the sausage with a slotted spoon and set aside.
9. Add more oil to the pan if necessary, put the asparagus and peppers in the pan. Stir fry them for a moment, then add a splash of filtered water to deglaze the pan. Scrape the pan to get the brown bits from the sausage incorporated.
10. Add the sea salt, the jerk seasoning and arrowroot powder, then stir until it’s well combined. You’ll notice that a gravy-like coating will form on the vegetables. If it’s still too watery, continue to let it thicken but keep stirring so it doesn’t burn.
11. As soon as the coating has thickened, reduce the heat to medium-low and add the chopped mushrooms and the cooked sausage, and stir.
12. Once the mushrooms start to soften, put the lid on the pot and turn the heat off.
13. Taste and adjust the spices if necessary.
14. Once the squash is finished cooking, fill each half with the sausage and veggie mixture and squeeze fresh lime juice (about 1/2 lime) over the top.
15. Serve and enjoy!