This post is sponsored by Frontier Co-op. As always, all opinions remain my own.
During the holiday season, I like when I’m able to combine my love of all things winter while also creating meals that kind of remind me of holiday dinners, like this Sausage and Apple Stuffed Acorn Squash recipe. My Grain Free Stuffing recipe is probably one of my favorite holiday menu items. Who doesn’t love sausage, amIright? So I wanted to find a way to create a stuffing… for stuffing into a squash.
I’ve made several variations of stuffing as a side, which I suppose technically, would then be called a ‘dressing’… & while we have a favorite around here, I really like when I get to experiment & change things up. Roasted acorn squash are the perfect test template because they’re small, relatively easy to cut & a couple can feed my family.
When I’m writing recipes, I have a few things that I do. The first is decide what ingredient is the hero, or, which ingredient I’m going to build my recipe around. It doesn’t have to be the star of the show, but every ingredient that follows should pair well with our hero. It only makes sense. Then I head to my trusty Flavor Bible & figure out what ingredients will best pair with my hero.
Choosing quality ingredients is my next stop. If you’ve been following me for awhile, I’m sure you know that I’m a fan of Frontier Co-op & their amazing spice selection. This month I decided to focus on Frontier Co-op’s Organic Cardamom. Cardamom is a beautiful, warming spice so perfect for these cooler months.
I specifically love Frontier Co-op’s Organic Cardamom because of their giving back program that helped create a dental clinic in Guatemala!
With the help of about $50,000 in donations from Frontier, they were able to help expand a dental service into a new clinic with new equipment & an additional dentist. The clinic in Coban, Guatemala, services 25,000 people (growers & their families) who are part of 41 independent farmer co-ops.
The farmers who grow the cardamom are mostly indigenous Mayan people who don’t have easy access to medical & dental facilities. Using sustainable farming methods handing down for generations, they grow many crops, including coffee, tea, cloves & bananas, often in harmony on the same land at the same time.
The support of the dental clinic, along with fair pricing & all the other priorities that Frontier’s Well Earth program focuses on, not only ‘gives back’ to these hardworking famers, but also serves to maintain the high quality of their products.
I love that during the holiday season, we are able to make small purchases to use in our daily lives that will have such a large impact on the people who produce our food!
Sausage and Apple Stuffed Acorn Squash
- 2 Acorn Squash, washed, dried, halved with seeds scraped out
- 3 Tablespoons Water for baking sheet
- 2-3 Tablespoons Olive Oil
- 1 cup Honeycrisp Apple
- ½ cup Onion, chopped
- 1 lb Ground Mild Italian Pork Sausage
- ½ teaspoon Frontier Organic Cardamom
- ⅓ - ½ cup Pistachios, shelled & roughly chopped
- Preheat the oven to 425.
- On a baking sheet, place the halved squash flesh side down & sprinkle the water all around the sheet.
- Roast in the oven for 25-30 minutes, until a knife inserts easily into the flesh.
- While the squash is roasting, make the sausage mixture.
- In a skillet, over medium heat, saute onions until soft. Then add apples. Continue to stir.
- Place the ground sausage in the skillet & break apart with a spoon.
- Continue to saute until sausage is cooked through.
- Add Frontier Organic Cardamom.
- Season with salt & pepper to taste.
- Once squash is removed from oven, fill the insides with sausage mixture.
- Brush the flesh of the squash with a bit more oil
- Place in oven & roast for 15 minutes until sausage is starting to brown.
- Remove from oven, top with pistachios.
- Serve warm.