Description
Make this Sausage and Kale Stuffed Acorn Squash for a warm, satisfying main dish. This recipe brings together savory sausage, hearty kale, and sweet roasted squash for a comforting meal.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage (sweet or hot)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped kale, stems removed
- 1/4 cup cooked wild rice (optional)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Cut the acorn squash in half lengthwise. Scoop out the seeds and stringy parts.
- Place the squash halves cut-side up on a baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
- Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork.
- While the squash roasts, cook the sausage in a large skillet over medium heat, breaking it up as it browns. Drain off excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the chopped kale to the skillet. Cook until the kale wilts down, about 3 minutes.
- Remove the skillet from the heat. Stir in the cooked wild rice (if using) and the Parmesan cheese. Season the filling with salt and pepper as needed.
- Once the squash is done roasting, carefully scoop out some of the cooked squash flesh into the sausage mixture, leaving about a half-inch border around the edges to maintain the shape. Mix gently.
- Spoon the sausage and kale filling evenly back into the squash cavities.
- Return the stuffed squash to the oven and bake for another 10 to 15 minutes, until heated through. Serve immediately.
Notes
- You can substitute ground turkey or chicken sausage for a different flavor profile.
- If you don’t have wild rice, use breadcrumbs for binding instead.
- Make sure the kale is thoroughly wilted before mixing with the sausage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: Estimate Needed
- Sugar: Estimate Needed
- Sodium: Estimate Needed
- Fat: Estimate Needed
- Saturated Fat: Estimate Needed
- Unsaturated Fat: Estimate Needed
- Trans Fat: Estimate Needed
- Carbohydrates: Estimate Needed
- Fiber: Estimate Needed
- Protein: Estimate Needed
- Cholesterol: Estimate Needed