I know, 2 blog posts in one day? Sorry had to blog before I forgot the recipe!! Sounds boring in name but OMG was it ever good!!! I’m putting this in my weekly arsenal. It takes a little time to prep but if you roast the acorn earlier in the day is a very quick meal.
Roasting the squash:
- Pre-heat the oven to 400 degrees.
- Cut in half very carefully. Scoop out the seeds and pulp part, throw out. Put both halves on a cookie sheet, sprinkle with olive oil and salt. Add pepper if you like. Coat the bottom of the pan with water so the acorn doesn’t burn or dry out.
- Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not under cook. When finished, remove from oven and let cool. Cover with tin foil once cool if you’re serving it later on.
- In a sauté pan melt a tablespoon of coconut oil or olive oil (your choice) on medium/high heat.
- chop up 1 head of kale
- chop up mushrooms (probably about a cup)
- I was out of onions but you could add those to the mix as well.
- mince 2 large garlic cloves and throw into the oil along with the mushrooms.
- when that has sautéed about 4 minutes toss in the kale and sauté until wilted. Push the veggie mix to one side of the pan.
- add the ground beef (cup) to the other half of the pan. I used grass-fed.
- add salt, pepper and smoked paprika to season the meat. Brown.
- Once meat is browned mix the veggies and meat together and sauté for a few more minutes.
- pre-heat oven to 300.
- add stuffing to the acorn halves and cook together for 10 minutes.
- let it cool and serve and let your taste buds jump for joy!
So yummy! As always let me know if you’ve tried this and how you liked it. (I had also roasted turnips today so I added a few of those as well but that’s totally optional.) My Whole30 food has been getting yummier and yummier. Serve with a salad or veggie of choice. Don’t eat the outside of the acorn, it’s a bit rough.