Stuffed Acorn Squash with Savory Coconut Sauce
Yep, this is a new Fall/ Winter/ Holiday thing for us from now on! All the things…hearty with a little punch of sweet, and even a little creaminess with that coconut sauce I’m just a tad proud of 😊. Plus, it’s perfectly AIP compliant, so no worries on the dairy/ gluten/ grain/ etc. front!
So I’d been wanting to experiment with this for a while now, and finally finally finally did it. Why did I wait so long?? Acorn squash is lovely…sweet, but with a subtle nutty note that makes it just a little extra. You can go either sweet or savory with it, and I mixed a little of both into this. You can up the sweet factor with a few more cranberries, or even toss in some pears or apples before baking! Now that I think about it, I may just try that next!
•2 Acorn Squash
•1 tbsp coconut oil, divided
•1 lb ground beef
•2 tsp sea salt, divided
•2 ¾ tsp garlic powder
•2 1/4 tsp onion powder
•3 tbsp diced white onion
•1 sweet potato
•1 large handful Arugula
•2/3 cup dried cranberries
•1 can coconut cream (cream only)
•¾ teaspoon lemon juice
•Fresh Parsley for garnish
Preheat the oven to 400 degrees.
Slice the acorn squash into rings, between ¼ - ½ inch thick, and coat with ½ tbsp coconut oil.
Season the slices with ¼ tsp sea salt and ¼ tsp garlic powder.
Place them on a parchment paper lined baking sheet, and bake for 20 minutes while you prepare the beef and sweet potatoes.
Season the beef with ½ tsp sea salt, 1 tsp garlic powder, and 1 tsp onion powder. Transfer to a large cast iron skillet, and cook over medium heat until the fat begins to render.
Add the diced onion, and cook until meat is done through. Set aside.
In a mixing bowl, toss the sweet potato with ½ tbsp coconut oil, 1 tsp sea salt, 1 tsp garlic powder and 1 tsp onion powder. Transfer to a skillet, and cook over medium heat until pieces can be pierced with a fork. ***Note, you may use a cast iron skillet, but I find they stick less in a ceramic skillet.
Combine the sweet potatoes, arugula and cranberries in a mixing bowl.
Remove the squash from the oven, and use a spoon to “stuff” the rings with the beef and potato mixture.
Return to oven and cook for another 10-15 minutes, until the squash begins to just brown on the edges.
In a small pot, combine the coconut cream, ¼ tsp plus a pinch of sea salt, ½ tsp garlic powder, ¼ tsp onion powder and ¾ tsp lemon juice. Heat to very low and stir until smooth. Remove from heat and allow to come to room temperature while the stuffed squash finishes up in the oven.
Use a spatula to transfer the stuffed squash rings onto a serving plate. Drizzle with the Savory Coconut Sauce, and garnish with fresh parsley.