Sweet Dumpling Squash Stuffed with Sausage and Dried Cherries (grain free, dairy free)
Serves: 4
  • 4 small Sweet Dumpling squash
  • extra virgin olive oil (or ghee)
  • 1 sweet onion, diced
  • 4 stalks celery, diced
  • 2 cloves garlic, minced or pressed
  • ½ cup white wine
  • 1 lb. Italian chicken sausage (casing removed)
  • 1 teaspoon ground rosemary
  • 1 teaspoon ground thyme
  • ½ teaspoon rubbed sage
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 slices Yummy Grain Free Bread, toasted
  • ½ cup dried cherries, optional (or chopped apple, or chopped dried apricots)
  • ⅓ cup grated Pecorino Romano cheese (if tolerated)
  • 1 tablespoon extra virgin olive oil
  1. Preheat oven to 375F. Cut tops off of the squash. Scoop out seeds. Rub insides with ghee or olive oil. Bake 35-45 minutes or until tender when pierced.
  2. Meanwhile, heat saute pan to medium. Once hot, add a couple of tablespoons of olive oil and the onion and celery. Saute until soft. Add sausage and break up into small pieces. Saute until sausage is fully cooked. Remove from heat.
  3. Add minced garlic and stir for 30 seconds. Return to heat. Add white wine and spices. Cook for several minutes until the liquid reduces.
  4. Add dried cherries (or whichever fruit you prefer, if desired). Using a knife, cube up three of the pieces of grain free toast and add to sausage mixture. Stir well and set aside.
  5. Once squash is finished roasting, fill the cavities with the sausage mixture.
  6. Take remaining piece of toast and pulse in mini food processor, or just break it up with a fork in a small bowl. Add grated Pecorino Romano cheese and 1 tablespoon of olive oil. Stir with a fork. Sprinkle on top of stuffed squash.
  7. Bake for 10-15 more minutes or until browned on top.
Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2012/12/sweet-dumpling-squash-stuffed-with-sausage-and-dried-cherries.html