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EMILY ECKHART & CHRIST Y STEMPKY Nourish, Cheboygan
Serves 4 Total Time: 45min – 1 hr INGREDIENTS 2 acorn squash 3 Tbsp olive oil 1 large onion, diced 1 medium sized apple, diced 2 cloves garlic, minced 2 cups fresh kale, chopped 1 Tbsp fresh rosemary, chopped 2 tsp fresh thyme, chopped 1 tsp Himalayan sea salt ½ tsp black pepper 1 lb ground pork 1 Tbsp Himalayan sea salt 1 Tbsp garlic powder 2 Tbsp Italian seasoning 3 Tbsp maple syrup ½ cup shredded or cubed medium white cheddar cheese (optional)
h s a u Sq bowl DIRECTIONS
Preheat oven to 400°F.
Cut acorn squash in half and scoop out strings and seeds. Place halved squash cut side down on a baking sheet, add ½ inch of water to the baking pan. Bake for 20-30 minutes or until the squash is tender.
While squash is baking, caramelize onions over medium-low heat by adding 3 Tbsp olive oil and onion to a frying pan. Stir every 5 minutes to prevent burning. After 15-20 minutes or when the onions start to brown, add apples. Cook another 5 minutes. Add kale, garlic, rosemary, thyme, 1 tsp Himalayan sea salt & ½ tsp black pepper and cook another 5 minutes. In a separate pan, cook ground pork in a pan over medium heat. Once pork is fully cooked, add 1 Tbsp Himalayan sea salt, 1 Tbsp garlic powder & 2 Tbsp Italian seasoning. Mix the onion mixture with seasoned ground pork and set aside until squash is cooked. Scoop squash out of the skin into a bowl and stir in 3 Tbsp maple syrup. To serve: Scoop squash into a bowl and top with the sausage mixture. Top with a pinch or two of cheese if desired. 51
