Butternut Squash Stuffing
Serves: 4-6 | Prep Time: about 5 minutes | Cook Time: about 45 minutes
- 4 tablespoon coconut oil
- 1 butternut squash
- salt & pepper to taste
- 1.5 pounds of ground pork sausage of choice
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped into little chunks
- 2 stalks of celery, chopped
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1 tablespoon fresh thyme
- 1 cup walnuts, crushed
- ½ cup almond meal
- 2 eggs
- ¾ cup Bare Bones Organic Turkey Bone Broth (any bone broth flavor will work)
Preheat the oven to 425 F. Toss the butternut squash chunks with 2 tablespoons of melted coconut oil, and season with sea salt and black pepper, and spread evenly on baking sheet pan.
Roast in the oven for 10-12 minutes (or until squash is fork tender).
While squash is roasting, heat a cast iron or large sauté pan over medium-high heat and cook the sausage until just a bit of pink remains. Remove sausage from pan and set aside.
In the same pan, melt 2 tablespoons of coconut oil and sauté the onions, garlic, celery, carrots, fresh herbs, and chopped walnuts. Stir constantly to prevent the mixture from burning.
Once onions are translucent and the mixture is fragrant, turn off the heat, return the sausage to the pan, and stir in the roasted squash and almond meal.
In a separate bowl, whisk together the eggs and broth and pour into the pan, and then carefully stir everything together to evenly coat the ingredients with the egg/broth mixture. (NOTE: Be gentle as you stir, trying to avoid mashing the squash)
Sprinkle the top of the stuffing with a bit more almond meal, then place the pan into the oven to bake at 375 F for 15-20 minutes, or until top is lightly browned.