Squash Bowl

EMILY ECKHART & CHRISTY 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

1/2 cup shredded or cubed medium white cheddar cheese (optional)

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.