We hear time and again that the majority of our macro- and micronutrients, from cups of carbs to milligrams of manganese, should come from the foods we eat. Eating more orange and red vegetables, such as acorn squash, is one way to round out your nutrient intake. Turns out, acorn squash is a nutritional powerhouse with a warming nature and an impressive profile of vitamins and minerals. Acorn squash delivers:
- Plenty of fiber—helps with healthy digestion, nutrient absorption and blood sugar levels†
- Beta-carotene—an antioxidant for healthy aging, also great for eyes and skin†
- Folate—key for metabolism of amino acids & balancing homocysteine levels†
- Vitamin C—supports immune function and fights inflammation†
- Magnesium—supports bone and muscle health†
- Potassium—known to support healthy blood pressure†
This filling, sweet-and-savory dish has one additional power ingredient. Each serving includes a dose of New Chapter’s Fermented Black Seed Booster Powder, a treasured superfood in highly digestible form. It supports healthy mood, helps with occasional stress relief and supports memory.†
Acorn Squash with Vegan Sausage, Cornbread & Black Seed Stuffing
Ingredients
- 2 acorn squash
- 2 Tbsp. olive oil, divided
- 1 loaf cornbread or 4 cornbread muffins, cubed (3-4 cups)
- 14 oz. vegan sausage
- 1 tsp. caraway seeds
- 8 oz. non-dairy margarine or butter
- 1 yellow onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 2 tsp. poultry seasoning
- 2 tsp. Fermented Black Seed Booster Powder
- 1/4-1/2 cup water
- Salt & pepper to taste
Instructions
-
Preheat oven to 350 degrees F.
-
Line baking sheet with parchment paper.
-
Cut each acorn squash in half and scrape out seeds. Trim bottom of each half slightly for stability. Rub 1 tablespoon olive oil all over each squash half, then place cut side down on baking sheet and roast 30-40 minutes until tender. When done, remove from oven and flip over on parchment paper.
-
While squash is roasting, toast cubed cornbread on cookie sheet in same oven for 15 minutes to dry out and crisp.
-
In large pan, sauté vegan sausage in remaining 1 tablespoon olive oil with caraway seeds, using potato masher to break into small chunks. Remove cooked sausage from pan and set aside.
-
Melt butter or margarine in same sauté pan. Add chopped onion, carrots and celery, and pan-fry until the onions are translucent and tender. Add poultry seasoning and Fermented Black Seed Booster Powder.
-
Remove from heat and season to taste with salt and pepper.
-
Add cooked sausage to vegetables in pan, stir to combine.
-
Add cornbread to pan, and gently fold to combine. Add water to moisten stuffing.
-
Fill each squash half with stuffing. Bake 30 minutes uncovered. At the same time, bake any remaining stuffing in greased casserole dish.
Recipe Notes
Check out these ingredients at Vitacost.com! 
†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.