Description
This hearty Sausage-Stuffed Acorn Squash recipe combines roasted acorn squash halves filled with a flavorful mixture of ground Italian sausage, kale, apples, and aromatic herbs, topped with crunchy nuts and crumbled feta cheese. Perfect as a nutritious and comforting fall or winter main dish, it balances savory sausage with the natural sweetness of apples and the earthiness of greens.
Ingredients
Scale
Squash
- 2 acorn squash
Sausage Filling
- ½ pound ground Italian sausage
- 1 tablespoon olive oil
- ½ large onion, diced
- 3 cups kale, cleaned and chopped
- 1 tablespoon garlic, minced
- 2 stalks celery, chopped
- ½ large apple, chopped
- ½ teaspoon fresh minced thyme
- 2 sage leaves, minced
- 1 teaspoon minced fresh rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings
- 2 tablespoons walnuts or pecans, chopped
- ½ cup crumbled feta cheese
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F (200°C) and line a cookie sheet with parchment paper. Slice the acorn squash in half carefully, then scoop out the seeds using a metal spoon or fork.
- Roast Squash Halves: Place the squash halves cut side down on the prepared cookie sheet. Roast them in the preheated oven for about 20 minutes or until the flesh is fork tender.
- Cook Sausage: While the squash roasts, heat a large skillet over medium heat. Add the ground Italian sausage and cook it thoroughly, breaking it apart into crumbles as it cooks. Once cooked, remove the sausage from the pan and set aside.
- Sauté Vegetables: In the same skillet, add olive oil and sauté the diced onions until softened, about 4 to 5 minutes.
- Add Greens, Aromatics, and Fruit: Stir in the chopped kale, minced garlic, chopped celery, chopped apple, fresh thyme, minced sage leaves, and rosemary. Cook for another 4 to 5 minutes to blend flavors well. Return the cooked sausage to the skillet and mix thoroughly.
- Combine Squash Flesh: Remove the roasted squash halves from the oven. Using a spoon, scoop out some of the squash flesh from the rind and chop it. Add this chopped squash flesh into the sausage and vegetable mixture in the skillet. Taste and adjust seasoning with salt and pepper as needed.
- Stuff Squash: Fill each acorn squash half generously with the sausage and vegetable filling mixture. Place the filled squash halves back onto the cookie sheet and return to the oven. Bake for an additional 15 minutes.
- Add Toppings and Final Bake: Remove the squash from the oven again and sprinkle the top of each half with crumbled feta cheese and chopped walnuts or pecans. Bake for 5 more minutes until the cheese is warmed and slightly softened. Serve hot.
Notes
- Be careful when slicing the acorn squash as it has a tough skin; use a sharp, sturdy knife.
- You can substitute Italian sausage with turkey or chicken sausage for a leaner option.
- Kale can be replaced with spinach or Swiss chard if preferred.
- For a vegetarian version, omit the sausage and add cooked lentils or chopped mushrooms.
- Leftover stuffing can be stored separately and used as a filling for wraps or mixed with grains.
- To make the dish gluten-free, verify sausage ingredients as some brands may include gluten fillers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/2 stuffed acorn squash
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 65mg
Keywords: acorn squash, sausage stuffing, stuffed squash, fall recipe, kale, sausage recipe, baked squash
