Serves 4 Total Time: 45min – 1 hr
Two acorn squash
3 Tbsp olive oil
One large onion, diced
One medium-sized apple diced
Two cloves garlic, minced
2 cups fresh kale chopped
1TBS fresh rosemary, chopped
2 tsp fresh thyme chopped
1 tsp Himalayan sea salt
1/2 1 tsp black pepper
1 Lb ground pork
1 Tbsp Himalayan sea salt
One tablespoon garlic powder
Two tablespoons Italian seasoning
Three tablespoons of maple syrup
1/2 cup chopped or shredded small white cheddar (optional)
Preheat oven to 400°F.
Cut the squash in half, scooping out the seeds and strings. The squash is halved, cut-side-down on a baking pan, and add 1 inch of liquid to the pan. Cook for 20-30 minutes or until squash is soft.
While the squash bakes and caramelizing onions, cook them on low heat. Add three Tbsp olive oil along with the onion to a pan of frying. Mix every 5 minutes to avoid burning. After about 15 minutes, or when the onions begin to turn brown, add the apples. Cook for another 5 minutes. Add kale and garlic, rosemary, thyme, one tablespoon Himalayan sea salt, and 1/2 tsp black cayenne pepper, and cook for five more minutes.
In a separate skillet, prepare the minced pork on a skillet at medium-low temperature. Once the pork is cooked, add 1TBSP Himalayan salt to the pan, along with one tablespoon of garlic powder and 2 Tbsp Italian seasoning.
Mix the onion and the seasoned ground pork, and let it sit until the squash is cooked. Scoop squash from the skin and put it into a bowl. Mix in 3 tablespoons maple syrup.
Serve: Scoop squash into a bowl and then top it off with the sausage mix. Serve with one or two pieces of cheese, if desired.