Apple and squash stuffing

 INGREDIENTS
1 lb ground pork
4 slices good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
4 cups butternut squash, peeled and cut into bite-size pieces (1 medium squash)
2 onions, chopped
2 celery stalks, finely chopped
2 cups apples, peeled, cored, and diced
2 garlic cloves, minced or pressed
1 tbsp Dijon mustard
¼ cup almond or coconut flour (optional)
1 cup good quality chicken stock
1 cup fresh or frozen cranberries, chopped
½ cup pomegranate seeds
2 eggs (optional)
⅓ cup Paleo cooking fat
½ tsp ground cinnamon
Sea salt & freshly ground black pepper

PREPARATION
Preheat oven to 350 F.
Melt the cooking fat in a large skillet placed over a medium-high heat.
Sauté the butternut squash, onion, apple, celery, and garlic for about 10 minutes, and season to taste with sea salt and black pepper.
When the squash mixture is cooked, transfer it to a separate bowl and set aside.
In the same skillet, cook the ground meat and the bacon until browned.
Add the meat to the same bowl as the vegetables.
Add all the remaining ingredients to the bowl and give everything a good stir.
Pour the stuffing into a 13 inch x 9 inch baking dish and place in the oven for 45 minutes to 1 hour, or until the butternut squash is tender.