I know a common way to cook acorn squash is to bake it with butter and tons of brown sugar. I mean, that’s really good and all, but why not bring out the natural sweetness of this vegetable? And instead of sweet, why not savoury? I tried this out for the first time and it came out perfect – acorn squash stuffed with kamut, hot Italian sausage, kale, king oyster mushrooms, and pear salad.
The inspiration for this recipe really came from the acorn squash. I love squash and acorn squash are so cute and small and great as appetizers, or even entrees as this recipe served as. I really enjoy using ingredients as vessels — not only for presentation, but because you can (almost) eat the whole damn thing! It not only looks amazing, but tastes even better.
The kamut salad was a play on my twist on my family’s traditional rice stuffing that we have on major occasions such as Christmas, Thanksgiving, and Easter. I usually use wild rice in my stuffing, but I’ve been eye-ing this jar of kamut that’s been sitting in my pantry and decided that today was the day to use it.
Kamut is a grain, similar to barley, that is very chewy, nutty, and delicious. It is also a whole grain and I believe I read somewhere that it is a great alternative for those who cannot tolerate wheat. It may be a good substitute for carbs, also great on its own, or even in salads if you need to bulk it up without adding croutons or heavy refined carbohydrates.
This recipe makes a TON of stuffing. Like a ton, as in 6-8 servings. Since there is so much leftover, toss the rest of it with your favourite pasta and you’re set for lunch for the next few days. Aren’t I the best?
Acorn squash stuffed with kamut, hot Italian sausage, kale, king oyster mushrooms and pear salad
What you’ll need:
– 1 acorn squash
– 1 cup kamut, soaked overnight in 3 cups water
– 1 onion, diced
– 3 cloves garlic, minced
– 3 king oyster mushrooms, diced
– 3 stalks kale, stems removed and chopped thinly
– 1 pear, diced
– 1 tsp dried basil
– 1/2 tsp dried oregano
– pinch dried chili flakes
– pinch salt
– pinch black pepper
– roasted almonds, roughly chopped (optional)
What you’ll need to do:
1. Warm whole acorn squash in the microwave for 1 minute. Cut in half, remove seeds and pulp, and lay cut side down in a baking dish with 1/4 cup of water for 8-10 minutes. Set aside.
2. In a medium saucepan, cook hot Italian sausage until cooked through. Drain as much oil as you can and set aside.
3. In a large saucepan or wok, heat pan on medium-high and drop a tbsp of ghee or vegetable oil. When the oil is hot enough, add the onions, garlic, and king oyster mushrooms and cook through for 5 minutes. Add kale, sausage, oear and all the spices and cook until kale is wilted, 5 minutes.
4. Serve kamut salad in acorn squash halves with roasted almonds on top. Makes 2 servings (salad makes 8-10 servings).