Description
This easy Sausage Stuffed Acorn Squash recipe features tender roasted squash filled with savory Italian sausage, colorful vegetables, and melted Parmesan cheese. It’s a nourishing and quick meal perfect for weeknights.
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil, plus more for brushing onto the squash
- 1 yellow onion, small dice
- 1 red bell pepper, small dice
- 2 stalks celery, small dice
- salt and pepper to taste
- 1–2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
- 3 cloves garlic, minced
- 1 lb mild or hot Italian sausage, casings removed
- 2 cups torn curly kale
- 3/4 cup freshly grated parmesan cheese, divided
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Trim the top and bottom of each acorn squash so it stands upright. Slice the squash in half width-wise to create a scalloped edge. Remove the seeds.
- Place the squash halves cut-side down on the prepared baking sheet. Brush the cut surfaces with olive oil. Roast for 25 minutes, or until the squash is tender when pierced with a fork.
- While the squash roasts, prepare the sausage filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 3-5 minutes until the onion is softened and translucent. Season with salt and pepper.
- Stir in the chopped thyme. Add the minced garlic and Italian sausage. Cook for another 8 minutes, breaking up the sausage, until it is fully cooked.
- Add the torn kale to the skillet with the sausage mixture. Cover and steam for 1-2 minutes. Stir and re-cover if needed until the kale is wilted. Stir in half of the Parmesan cheese and remove the skillet from the heat.
- Once the acorn squash is roasted, carefully remove it from the oven. Increase the oven temperature to broil. Flip the squash halves so the cut side is up. Divide the sausage filling evenly among the squash halves, piling it high. Sprinkle the remaining Parmesan cheese over the filling.
- Broil for 2-3 minutes, watching carefully to prevent over-browning, until the cheese is melted and bubbly. Serve your sausage stuffed acorn squash immediately.
Notes
- To serve 6 people, use 3 acorn squash and divide the filling among the 6 halves. Follow the rest of the recipe as written.
- To reheat leftovers, place in an oven at 350°F for about 20 minutes or until heated through. Alternatively, microwave for about 3 minutes, stirring the filling halfway through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 552 kcal
- Sugar: 3g
- Sodium: 1263mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
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