Stuffed Delicata Squash


2 delicata squash
1lb farm fresh country sausage
2C riced and cooked (7 minutes in the microwave, no water, stir halfway through) cauliflower or cooked white rice
1/2 onion
2 tbs duck fat or bacon fat
1C chopped apricots or golden raisins (optional)
Salt and Pepper
Herbamare or any spice blend you like
Charleston 10 spice or 1/2 tsp fennel
1/4C chicken broth


  • Cut the squash in half lengthwise, scoop out the seeds and bake on a sheet face up at 375 for 45 minutes
  • In a large saute pan, melt the duck fat to medium high
  • add the onion to the pan and douse it in herbamare. like 9 shakes of the container
  • fry the onion in the duck fat until it is translucent (8-10 minutes)
  • add the pork sausage. Farm fresh pastured pork sausage produces very little grease. If you are using conventional sausage and a lot of oil is rendered, pour most of it off.
  • add the fruit if you’re using it
  • stir and break up the sausage until it is not pink anymore
  • add the cauliflower or rice and stir
  • add the chicken broth (or beef, veggie or mushroom broth whatever you have)
  • add the 10 spice or fennel
  • turn the heat down and put a lid on the pan and let it settle for 3-5 minutes
  • spoon the pork mixture into the squash halves until they are heaping