Go Back Email Link
Print Recipe

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.
Prep Time5 minutes
Cook Time35 minutes
Course: Dinner
Servings: 2 servings

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

Instructions

To Roast the Acorn Squash

  • Preheat the oven to 400 degrees F, and prepare a baking sheet by lining with aluminum foil.
  • 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.
  • 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

  • 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.
  • 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

  • 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.
  • Set the oven to broil, and broil for about 2-3 minutes or until the cheese has melted. Serve immediately!