Preheat the oven to 400 degrees Fahrenheit.
Prepare the delicata. On a large cutting board, slice the squash in half, lengthwise. With a spoon, scoop out the center of the squash, including the seeds. Discard or save seeds for another use. Placing the squash flat side down, slice into ½ inch ‘moon’ shaped slices. Place aside.
Add melted ghee, delicata squash, whole garlic cloves, rosemary, and salt to a large Dutch oven and stir with a wooden spoon to coat the squash in ghee. Cover Dutch oven and bake for 15 minutes.
While the squash cooks, prepare the meat. Add ground pork to a large mixing bowl. Add Pluck seasoning and combine well. Season to your liking, using ½ to 1 tablespoon.
After 15 minutes have passed, give the squash another toss and add sausage to the Dutch oven, breaking it into small, bite-sized chunks. Replace lid.
Bake at 400 degrees for an additional 25-30 minutes, or until meat is fully cooked through and squash has begun to soften. The garlic and rosemary should become pleasantly fragrant.
Remove from oven gently stir ingredients one last time so the sausage and squash are well mixed. Serve in a shallow dish and enjoy!
Delicata squash is rich in beta-carotene, Vitamin A, and Vitamin C. Due to its abundance in the Fall, it is a wonderful vegetable to source locally from small farms when possible. Rosemary is a medicinal herb that enhances memory and boosts mental clarity. It stimulates blood flow to the brain and heart, and its bitter nature helps to stimulate digestion. Garlic is an antiviral, antimicrobial, and anti-inflammatory herb that is a great ally to the immune system during the colder months and a valuable ingredient to have on-hand for cooking during cold and flu season.
This recipe is easily doubled if preparing for a family or larger crowd! Simply multiply ingredients by two, serve warm, and enjoy.