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
- 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
- Preheat oven to 425° F.
- Chop the vegetables and cut the acorn squash in half lengthwise, then scrape out the seeds.
- 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.
- Bake the squash for 30-40 minutes, until the squash flesh is tender.
- While the squash is baking, heat 1 tablespoon of olive oil in a cast iron dutch oven (I used my 5-quart dutch oven).
- Slick the sausages and put them in the pan.
- Sauté them for a few 3-5 minutes, stirring frequently, until they’re browned.
- Remove the sausage with a slotted spoon and set aside.
- 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.
- 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.
- As soon as the coating has thickened, reduce the heat to medium-low and add the chopped mushrooms and the cooked sausage, and stir.
- Once the mushrooms start to soften, put the lid on the pot and turn the heat off.
- Taste and adjust the spices if necessary.
- 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.
- Serve and enjoy!