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Sausage Stuffed Acorn Squash Recipe

Sausage Stuffed Acorn Squash Recipe
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★★★★★

4.8 from 16 reviews

Sausage Stuffed Acorn Squash is a comforting and flavorful autumn dish featuring roasted acorn squash halves filled with a savory mixture of Italian sausage, sautéed vegetables, kale, and parmesan cheese. This wholesome recipe makes a satisfying main course perfect for cozy dinners.

Ingredients

Scale

Squash

  • 2 medium acorn squash
  • Olive oil, for brushing

Filling

  • 1 tablespoon olive oil
  • 1 yellow onion, small dice
  • 1 red bell pepper, small dice
  • 2 stalks celery, small dice
  • Salt and pepper, to taste
  • 1–2 teaspoons fresh thyme, chopped (or ½ teaspoon dried thyme)
  • 3 cloves garlic, minced
  • 1 lb mild or hot Italian sausage, casings removed
  • 2 cups torn curly kale
  • ¾ cup freshly grated parmesan cheese, divided

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for roasting the squash.
  2. Prepare Squash: Trim a small slice off the top and bottom of each acorn squash so it can sit upright. Then slice each squash in half width-wise (not through the stem) to create a scalloped edge. Scoop out and discard the seeds from each half.
  3. Roast Squash: Place the squash halves on the prepared baking sheet, brush the cut sides with olive oil, then flip them so the seed side is down. Roast for 25 minutes or until tender when pierced with a fork.
  4. Sauté Vegetables: While the squash roasts, heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced onion, red bell pepper, and celery. Sauté for 3-5 minutes until the onion is softened and translucent; season with salt and pepper.
  5. Add Herbs and Sausage: Stir in the fresh thyme, then add the minced garlic and Italian sausage. Cook the mixture for about 8 minutes, breaking up the sausage and cooking until it is fully done through.
  6. Wilt Kale: Add the torn kale on top of the sausage mixture. Cover the skillet to steam the kale for 1-2 minutes until wilted. Stir in half of the grated parmesan cheese and remove the pan from heat.
  7. Fill Squash: Once the squash is tender, remove from the oven and increase the oven setting to broil. Flip squash halves cut side up and evenly fill each with the sausage and kale mixture, mounding it high as desired. Sprinkle the remaining parmesan cheese on top.
  8. Broil: Broil the stuffed squash for 2-3 minutes, watching closely, until the cheese melts and begins to brown lightly. Avoid burning the cheese.
  9. Serve: Serve the sausage stuffed acorn squash immediately. Store any leftovers in an airtight container in the refrigerator and consume within 4 days.

Notes

  • Italian sausage can be mild or hot based on preference.
  • To make this dish gluten-free, ensure the sausage does not contain gluten fillers.
  • Use fresh thyme for best flavor, but dried thyme is a suitable alternative.
  • Leftovers keep well refrigerated for up to 4 days; reheat before serving.
  • You can substitute kale with spinach or Swiss chard if preferred.
  • Brush olive oil generously to help the squash edges caramelize during roasting.

Nutrition

Keywords: acorn squash, sausage stuffed squash, Italian sausage recipe, autumn recipe, roasted squash, healthy stuffed squash

Find it online: https://foodbylina.com/sausage-stuffed-acorn-squash-recipe/