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If a visual will help, watch the Instagram Reel for this recipe.

Make the kabocha squash.

• Peel your kabocha squash with your vegetable peeler and remove the seeds.
• Dice the meat into 1/2 inch x 1/2 inch pieces. Measure out 2 cups and store the rest away.
• Place 1-2 tbsp of ghee in your cooking pan and bring to medium-high heat.
• Once the pan is hot, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it. Add more ghee or butter if you need to.
• When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Make the bacon.

• Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
• At medium heat, cook the bacon in your cooking pan.
• Once the bacon is cooked to your liking, remove it from the pan and set it aside to cool.
• Note: save the bacon grease for the next step!

Make the apple-onion-pork mixture.

• Chop your apples into 1/2 in x 1/2 in pieces, similar to the size of the kabocha squash pieces.
• Chop your onions finely (smaller than the kabocha squash and apple pieces).
• Bring the pan with the bacon grease at medium heat, and add the chopped onions and apples. Saute for 3-4 minutes until the apples begin to soften and the onions become translucent.
• Add your raw pork to the pan with the onions and apples. Cook until the pork is fully cooked through (no pink).
• Once the pork is done cooking, remove the mixture from heat.

Put it all together.

• Beat your eggs in a small bowl and set them aside.
• In your baking dish, add the apple-onion-pork mixture, pan-fried kabocha squash, cooked bacon, apple cider vinegar, bone broth, and beaten eggs.
• Swish around the ingredients until all are evenly incorporated throughout the stuffing.

Bake the stuffing.

• Bake the stuffing for 25-30 minutes at 375 degrees. The top should brown a little.

Serve and enjoy.

• Allow the stuffing to cool for about 10 minutes or so, then serve!
• This dish tastes great either fresh or out of the fridge. If there are leftovers, store them in the fridge in an airtight container for 3-4 days.