Moroccan Yak Stuffed Acorn Squash
We discovered ground yak at a local butcher, Real Deal Meats, and enjoy using it in all sorts of recipes. From Chili to burgers and scrambles to these stuffed acorn squash. Yak is a wild meat but not gamey at all. In fact it’s almost always sold out when we make a trip to the butchers. If you live in the Edmonton area and plan on stopping by Real Deal to get some Yak, I recommend calling ahead of time and getting them to save some for you. They’re great with that and all of the staff are super friendly. They also carry good quality free range chicken products, bison, lamb and grass fed beef.
I wanted to spice things up a bit and use some different spices we don’t usually cook with. Nelson could eat chipotle seasoned everything, but I like a bit more variety. He’s also not a fan of cumin but I was able to sneak some into this recipe and he still took leftovers for lunch. That’s a sign he thought they were tasty!
I used leftover fresh cranberries in the recipe but you could also used dried ones, if you can find any that don’t contain sunflower or some other sort of industrial seed oil and sugar. I think raisins or even dried apricots would work well in this recipe too. It just depends on what you want, the fresh cranberries are tangy while a dried fruit would add a different layer of sweetness to the recipe. I also had some dried sage leftover from the CSA this summer, so I ground it in a small coffee grinder that I usually use for my flaxseeds. It worked great and almost turned it into more of a powder. We used one acorn squash and ended up having lot’s of filling leftover so you could use two and easily fill the 4 halves.
- 1 acorn squash
- 1lb ground yak
- 2/3 c fresh cranberries
- 1/4 large red onion, diced
- 3 cloves garlic, minced
- 2 tsp ground sage
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp cumin
- 1/2 tsp allspice
- 1/2 tsp cayenne
- 1/4 tsp cloves
- [url href=”http://www.richelleludwig.com/condiments/ghee/”]Ghee[/url]
- Preheat oven to 400 degrees Fahrenheit. Cut the squash in half and scoop out the seeds. Put a spoonful of [url href=”http://www.richelleludwig.com/condiments/ghee/”]ghee[/url] in each half and season with salt. Place in a baking dish or on a pan then put in the oven to bake for 50-60 minutes.
- Melt some cooking fat ([url href=”http://www.richelleludwig.com/condiments/ghee/”]ghee[/url], red palm oil, duck fat, etc) in a cast iron skillet or stainless steel pan on medium heat. Add the ground yak and cook through, stirring often.
- Add the onions, garlic, cranberries, sage and spices and stir to combine. Continue cooking until the onions are translucent and the yak is browned.
- Once the acorn squash is done (you can check it by poking the flesh with a fork, it should be soft throughout) you can scoop the Moroccan yak filling into each half and serve with some greens.