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Pumpkin steals all the fall squash glory. Don’t get me wrong – I love pumpkin and can’t get enough of the pumpkin spice craze, but there are plenty of other squashes in the world. Quite honestly, some of them are tastier than pumpkin, just sadly ignored.
This roasted acorn squash with paleo sausage cranberry stuffing is my little attempt to cast some light on a delicious and oft-neglected vegetable. The quantity of stuffing will easily fill 2 squash and, depending on their size, may fill 3. It’s also delicious on it’s own, though, so feel free to make it with 1 squash or none at all!
I highly recommend taking the time to plump the dried cranberries. To do this, pour about a cup of hot water or, for lots of extra flavor, hot apple cider, over the cranberries and let them sit for about five minutes. You’ll be amazed by how much liquid they soak up! Drain the cranberries before adding them to the stuffing.
What makes this stuffing ‘paleo’ is subbing in cauliflower instead of bread crumbs.
This is more successful when you don’t just use cauliflower florets whole. Instead, use ‘riced’ cauliflower.
You can ‘rice’ cauliflower several different ways. Probably the easiest way is with a grating disc in a food processor, but if you’re like me and don’t currently have a food processor, chop the (raw) cauliflower with a large knife. You can also find affordable food mills/ricers. It doesn’t need to be exactly as small as rice, but the smaller the better. Only cut the florets, not the stalks.
As noted in the recipe, you can fill multiple acorn squash, or you can use the filling, alone, as a tasty meal. To make this easier to prepare, cook the acorn squash ahead of time by a few hours, or even the previous day, cover it tightly, and then cook up the stuffing and roast the squash a second time when you’re ready to eat!
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