![]() ![]() Once filled, set your broiler to high and broil until tops of stuffing and squash are nicely browned, 5 minutes or so. Scoop the stuffing mixture into each one, filling them evenly.ĩ. Once ready to stuff the squash, preheat the broiler and arrange the 4 squash halves face-up on the baking sheet. Reduce heat to medium-low and continue to cook for another 2 minutes to blend flavors.Ĩ. Add the raisins or cranberries and browned sausage back to the skillet. Cook for another 1-2 minutes, allowing apples to soften.ħ. Add the diced apple, fresh herbs, and salt and pepper to taste. Add the garlic and cook another minute, stirring to avoid burning.Ħ. Return skillet to medium heat and add the onions, celery, mushrooms, and sprinkle lightly with salt. Once browned, remove from heat and transfer to a plate, leaving fat in the skillet.ĥ. Add the sausage, breaking up any lumps to evenly brown. Heat a large skillet over medium-high heat and add 1 Tbsp coconut oil or ghee. While the squash roasts, prepare the stuffing. Roasting time will vary depending on the size of your squash.Ĥ. Brush the top of each squash half with melted coconut oil (or ghee) and sprinkle lightly with sea salt, then place face down on the prepared baking sheet and roast for 25-30 minutes, or until the top of the squash feels soft when you press on it. ![]() Cut each squash open lengthwise, then scoop out seeds/strings with a spoon, leaving a “bowl” in the center.ģ. Preheat the oven to 425° F and line a large baking sheet with parchment paper.Ģ. 1 Tbsp organic coconut oil or ghee, plus more, if neededġ Tbsp fresh sage leaves, minced (1 teaspoon if using dried)ġ Tbsp fresh rosemary leaves, minced (1 teaspoon if using dried)ġ Tbsp fresh thyme leaves, minced (1 teaspoon if using dried)ġ/3 cup organic raisins or dried cranberriesġ. ![]()
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