Autumn Stuffed Acorn Squash

1 Preheat oven to 420*
2 Coast acorn squash halves with a think layer of olive oil and sprinkle with salt and pepper
3 Place in oven and bake for 45 minutes or until tender
4 In a large bowl toss sweet potato with a bit of olive oil, salt and pepper
5 Toss to coat well
6 Spread evenly on a parchment paper lined baking sheet
7 In the same bowl, toss onion and garlic with a bit of olive oil, salt and pepper
8 Spread onion and garlic on a separate baking sheet lined with parchment paper
9 Roast 30 minutes until sweet potatoes, onion, and garlic are tender and lightly browned
10 Set aside
11 Meanwhile in a large skillet, add 1 tsp of olive oil and heat on medium high
12 Add ground pork and cook through
13 Remove pork from skillet and set aside
14 Add chopped shallots to the same pan, adding a bit of oil if needed
15 Turn down to medium heat and cook until tender and lightly browned
16 Remove shallot from pan and sauté mushrooms in the same pan and remove when done
17 Add sage leaves and sauté for 2 minutes to bring the flavor out
18 Remove once cooked
19 To make the sauce add pumpkin, roasted onion, roasted garlic, almond milk, sage leaves, 1/4 tsp pepper and 1 tsp. of salt to a high powered blender and blend until smooth
20 To assemble add roasted sweet potato, pork, shallots, mushrooms, to a large bowl and toss with pumpkin sauce
21 Salt to taste
22 Stuff mixture into acorn squash cavities and bake at 375* for 20 minutes