- 1 small-medium acorn squash, cut in half and seeds removed. (You may want to cut a small flat spot on the rounded side of the squash so it will sit evenly once you stuff them.)
- 8 oz ground pork sausage or 2 c. of cooked quinoa for a vegetarian version
- A couple sprigs of fresh thyme and sage
- 2 tbsp of olive oil
- 4 oz cream cheese
- 1 small yellow onion, diced
- ¼ c. Parmesan cheese
- Salt and pepper to taste
- Preheat your oven to 350°. Place the squash halves open side down in a greased baking dish with a splash of water. Roast squash for 20 minutes.
- While that’s baking, sauté the onions in a tbsp of olive oil with the sprigs of thyme and sage, then add in the ground pork after the onions have started become translucent (if you are using quinoa, remove the onions from the heat and add to the quinoa). Once the pork is cooked all the way through, remove from the heat and remove the thyme and sage stems. While this mixture is cooling down stir in the cream cheese until all ingredients are mixed well.
- Remove the Squash from the oven and flip them over. With a large spoon scoop the pork or quinoa mixture into the squash halves. Return to the oven then finish cooking for about 10 more minutes. Remove from the oven, garnish with shredded Parmesan cheese and enjoy!
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.