Stuffed Acorn Squash

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It’s OFFICALLY my favorite time of year (and I feel like fall is everyones favorite time). Football, cozy blankets, fall candles, and of course winter squash!

This stuffed acorn squash is one of my favorite ways to use winter squash. It’s filled with Italian sausage, veggies, kale, Parmesan, and plenty of herbs for a cozy meal that’s still packed with good for you ingredients.

What You’ll Love About Stuffed Acorn Squash

• Simple and satisfying!: So simple to make, it takes about 30-40 minutes total for this recipe depending on how big your squash is. But it’s a perfect nutrient dense meal for those nights you want something filling but doesn’t make you feel overly stuffed.
• Easy cleanup!: Line your sheet with foil and thats one less dirty dish. The rest comes together in a skillet.
• Packed with veggies!: Between the acorn squash, bell pepper, onion, and kale, you’re getting plenty of vegetables in one meal.

Ingredients Needed

• Acorn squash
• Italian sausage
• Olive oil
• Yellow onion
• Red bell pepper
• Garlic
• Salt and pepper
• Thyme
• Purple kale
• Parmesan cheese

Stuffed Acorn Squash

Roasted acorn squash is filled with a savory mixture of sausage, veggies, and herbs for a cozy meal that is surprisingly easy to make. It’s packed with seasonal ingredients and plenty of flavor, the perfect recipe for a chilly fall evening.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Servings: 2 servings

Course: Dinner

Ingredients Method

Ingredients

  

To Roast the Acorn Squash

• 1 medium acorn squash
• 2 Tbsp olive oil
• salt and pepper to taste

For the Stuffing

• 1/2 lb Italian sausage
• 1 Tbsp olive oil
• 1/2 medium yellow onion diced
• 1/2 medium red bell pepper diced
• 2 garlic cloves minced
• 1/2 tsp red pepper flakes
• 1/2 tsp fresh thyme or 1/3 tsp of dried
• 1 cup purple kale torn or cut into smaller pieces
• 1/3 cup grated Parmesan cheese + more for topping
• salt and pepper to taste

Method

 

To Roast the Acorn Squash

1. Preheat the oven to 400 degrees F, and prepare a baking sheet by lining with aluminum foil.
2. Slice a small piece off the top and bottom of the squash so both halves can sit upright on the baking sheet. Then slice the squash in half through the equator. Using a spoon, gently scrape out the seeds.
3. Place the squash halves on the baking sheet and brush generously with olive oil and season with salt and pepper. Turn them upside down onto the baking sheet, the opening with the hole will be face down on the sheet. Roast for 30-35 minutes, or until the squash becomes soft and tender and begins to brown.

To Make the Filling

1. In a skillet over medium heat, cook the sausage until no longer pink. About 5-8 minutes. Set aside in a paper towel lined dish. Drizzle in 1 Tbsp of olive oil, add in the onion and bell pepper, cooking until the onion is soft and translucent, about 3-5 minutes. Add in the garlic and red pepper flakes, cook until fragrant, about 1 min.
2. Next, add the sausage, kale, thyme, and the 2 Tbsp of parmesans cheese. Season with salt and pepper as needed. Mix to combine, then set the pan aside off the heat.

Stuffing the Squash

1. Once the squash is done roasting, remove them from the oven and flip so the hole side is facing up. Fill each squash half with the sausage mixture, and really pile it on there. Sprinkle any additional cheese to your preference.
2. Set the oven to broil, and broil for about 2-3 minutes or until the cheese has melted. Serve immediately!