Fall flavor…with a side of FALL FLAVOR!
I love fall flavors…especially when you combine several of them together into one AMAZING meal! I had a couple of acorn squash I needed to use, a couple of onions, and a handful of small apples that the kids picked from the tree in the backyard. I decided to pull out a package of ground pork out of the freezer and make stuffed squash.
2 Acorn squash
1 pound ground pork
1 onion, diced
2 apples, peeled, cored, and diced (tart ones like granny smith)
1 box of stovetop stuffing mix
2 cups water
1 stick butter (not margarine)
salt and pepper
I start by cutting about a two-inch slice off the top of the squash, setting the top aside for later. Scoop all the seeds and pulp from the squash, then cut a very thin slice off the bottom so the squash stands up straight. Be careful not to cut too big off a slice or you will end up with a hole all the way through your squash.
Season the inside with a little salt and drizzle it with olive oil. Set the squash on a baking sheet lined with parchment paper and set aside.
In a large skillet, lightly brown the ground pork. Add the diced onion and apple, sprinkle with salt and pepper and continue to saute over medium heat.
When everything is heated, add 2 cups of water and the box of stove top stuffing mix. Stir often while the stuffing is cooking. Dot the top with a few tablespoons of butter and sprinkle with a few tablespoons of brown sugar. Season again with a small bit of salt and pepper. You can add sage and garlic if you wish, but I find that the stuffing adds enough flavor for me.
Another delicious addition is golden raisins…I just didn’t have any this time
Are you starting to realize how delicious this is?? If not, then you can’t possibly be cooking it. One smell of this will make you drool….One TASTE of the stuffing and you’ll be waiting by the oven for it to get done.
My children who “claim” they HATE squash, gather around the kitchen while this bakes. It truly is the best way to get everyone’s bellies craving Thanksgiving!
Next, stuff the squash cavities with the stuffing mixture. You can slightly mound the stuffing but make sure you can still set the “Hat”, or lid of the squash on top. Before putting the lid on, I add another tablespoon of butter on top of the stuffing. Some is good…MORE IS BETTER right?
Put the lid on the squash and bake at 400 degrees for about an hour, depending on the size of your squash. It should be soft and tender when you pierce the top with a fork.
I will admit to you only…I like to drizzle the top of mine with just a smidgen of pure maple syrup! Shhh don’t tell anyone
Hope you enjoy…Let me know what ya think!
Modern Mrs. Cleaver