Tis the season for squash. So many options. I love it! While perusing through the Delicously Organic site, I happened upon this recipe. I was drawn in by the picture, intrigued by the ingredients. Here’s the info.
2 acorn squash, cut in half pole-to-pole, seeds removed
1 tablespoons ghee, melted (click here for an easy homemade recipe)
1 tablespoon honey
Celtic sea salt
4 tablespoons ghee
1 yellow onion, chopped
3 celery stalks, chopped
2 cups “riced” cauliflower*
2 teaspoons fresh thyme, chopped
1/3 cup pecans
1/4 cup plumped raisins**
1/2 teaspoon Celtic sea salt
1/8 teaspoon freshly ground black pepper
1. Preheat oven to 450ºF. Adjust rack to middle position.
2. Place squash, cut-side up, on a baking sheet.
3. Combine ghee and honey then brush the squash with the mixture using a pastry brush.
4. Season with sea salt.
5. Roast in the oven for 25 minutes.
6. Meanwhile, melt 4 tablespoons ghee in a large sauté pan and swirl to coat.
7. Add onion and celery then cook, stirring frequently, for 5-7 minutes until soft.
8. Stir in cauliflower and cook for 3-4 minutes until hot.
9. Stir in thyme, pecans, raisins, sea salt and pepper.
10. Spoon filling into acorn squash and roast for 20 minutes. Serve.
*To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.
**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.
A couple things. I used butter instead of ghee. I was at work, hungry, and afraid I would get called out while making it. For time’s sake, I chose to use the regular grass-fed butter. Also, I used apple juice to plump the raisins. Good choice on my part. Thirdly, I couldn’t find a grater at work, so I ended up finely chopping the cauliflower. That worked just fine.
I was thoroughly impressed with this dish. I planned on having it as a side, but ended up actually eating it for dinner. It’s filling and super tasty. I couldn’t get enough! It tastes like Thanksgiving stuffing. The flavors are perfectly savory with just a subtle hint of sweet. The crispy filling compliments the soft squash really well. The flavors just layer perfectly. This would be a great side for a family get-together or a warm the soul kind of dish for a cozy night at home.