You know how you tend to have favorite foods? That's how I feel about these Thanksgiving bowls. They are literally filled with all of my favorite things. Do you know how I knew they would be good? They're filled with all of my favorite things!
These bowls are a great side dish for the standard Thanksgiving dinner, as they could take the place of a vegetable AND a stuffing! Fancy that!
- 2 large acorn squash, halved and seeded
- 2 Tbsp butter, melted (or 4th & Heart ghee!)
- 1 clove garlic
- 1/2 tsp ground sage, divided
- 1 lb Italian turkey sausage (or your choice of seasoned meat)
- 1 celery rib, finely chopped
- 1/2 red onion, finely chopped
- 1/2 cup of button mushrooms, finely sliced
- 1 green apple, skin optional, peeled and chopped
- 1 cup bread crumbs (panko)
- 1 egg
- grated Parmesan cheese to taste
- salt and pepper to taste
Preheat oven to 400 degrees.
In a medium bowl, combine butter (or ghee), sage, and garlic. Coat the inside of each squash with a small amount of the mixture. Roast the squash, cut side up, for 50-60 minutes, or until fork tender.
While the squash is cooking:
Brown your turkey sausage: Over medium heat, sauté the sausage, adding salt and pepper as necessary. When it is fully cooked, remove from heat and set to the side.
Sauté your vegetables: In the same pan, sauté the mushrooms, onions, and celery for 2 minutes. The onions are done when they start to turn opaque. Add the apples to the mixture and cook for another 2 minutes.
Add the sausage back in. Season as desired with remaining sage, salt and pepper. Add the whisked egg and panko breadcrumbs to the mixture, stirring together.
Divide the mixture between the 4 squash halves and return to the oven to bake for an additional 20 minutes.
Let cool and then serve.
*Adapted from this recipe from Prevention RD.
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