COCONUT CURRY PORK SAUSAGE with APPLE, CRANBERRY & GINGER stuffed into a CARNIVAL SQUASH

I recently strolled through Vancouver Food Cooperative, located in downtown Vancouver, WA. No sooner did I walk through the doors, I found myself doing the happy dance and hugging the store manager, Stacey Mortensen. I was thrilled to see many products I’d previously driven 20 minutes across town for!

Vancouver Food Cooperative carries natural/organic/GMO-free products, produce and meats from many local vendors, farmers & ranchers – their prices are AWESOME too! Find VFC on FaceBook and visit their store, let’s show ‘em some love for keeping it local & affordable!

Anywho, this is a lovely lil’ recipe I dreamed up while wandering VFC’s isles. I was so inspired by the carnival squash; I just couldn’t pull myself away from its crazy green and yellow speckled-es-ness! Soon, fresh ginger and crisp apples found their way into my cart. I snagged an onion, parsley and a can of coconut milk. Happy to see VFC offers Inspiration Plantation 100% grass-fed & pastured meats (by order only); I had 3 lbs. of IP’s pork sausage at home.

Paired perfectly with sweetness of curry, basil and dried cranberry — along with earthiness of celery, garlic and kale – all of which I had at home – I was set to create a mind blowing, flavor festival! Surely, carnival squash was destined for such a thing.

Buckle up kids, you’re going to LOVE this one….!!

GROCERY LIST

3 acorn squash, I used a carnival variety

1 yellow onion, finely chopped

1 ½ TBSP fresh ginger, minced

1 ½ TBSP fresh garlic, minced

Olive oil

3 celery stalks, chopped

5 Italian kale leaves, chopped

3 lbs. ground pork sausage, I used pastured pork from Inspiration Plantation

2 tsp. salt

½ tsp. pepper

1 TBSP curry powder

2 TBSP fresh parsley, chopped

1 TBSP fresh basil, chopped

2 cups chopped apple, I used honey crisp

1 cup dried cranberries

1 can coconut milk

COOKING INSTRUCTIONS

1) Cut squash in half & de-seed. Bake in a 350 degree oven for 45-50 minutes.

2) In a large stir fry pan, over medium high heat, sauté onion, ginger and garlic in olive oil for 3 minutes. Toss in celery and stir fry a minute more. Add kale and cook until soft, about a minute or two.

3) Add pork sausage and seasonings; salt, pepper, curry, parsley & basil. Stir fry until cooked through, 10 minutes or so. Toss in apples and cranberries, cook 3 minutes. Add a can of coconut milk and let simmer 5 minutes, stirring every so often.

4) To serve, place squash in large bowl and fill with coconut curry sausage.

From my kitchen, to yours… Enjoy!