Stuffed Acorn Squash
with Sausage, Kale & Mushrooms
I’ve been making this dish (and varieties of it) for decades. Vegan versions, this version, sometimes with wild rice, all kinds of options are available. If you’re new to acorn squash - you will want to eat the filling - not the skin. It bakes up into a rather hard shell.
Why is acorn squash so great? I’ll tell you…
1. High in Vitamin A - Rich in beta-carotene for immune support, skin health, and eye protection.
2. Fiber-Dense - Supports digestion, stable blood sugar, and long-lasting fullness.
3. Great for Muscle Function - Solid source of potassium & magnesium which is helpful for recovery and cramp prevention.
4. Antioxidant Support - Contains vitamin C and carotenoids that help reduce oxidative stress.
5. Nutrient-Dense, Calorie-Light - Roughly 115 calories per cup cooked - lots of nutrition without excess calories.
6. Smart Carbs - Complex carbohydrates with fiber — steady energy, not a spike-and-crash situation.
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This cooks up fast (little active time) and reheats beautifully. I always make a few and have them for lunches the next few days. Ready? Here we go!!!!
Serves 2
Ingredients
1 acorn squash
1 spicy or mild Italian sausage* (remove from casing or buy loose ground)
3-4 large cremini mushrooms, large dice
1/2 small onion, halved and sliced
2 cloves garlic, minced
1 clove garlic, cut in half
1-2 cups kale, chopped
sea salt
cracked black pepper
small pinch chili flakes
small pinch rosemary (dried)
small pinch thyme (dried)
1-2 oz feta crumbled
olive oil
1/8 cup fresh baked croutons (small) or stale bread*
Directions
Preheat the oven to 375º (convection if you have it) and lightly oil a foil or parchment lined sheetpan.
Use a sharp knife to cut the squash in half - you may have to let it ‘bite’ the skin then use the heel of your hand to push it through, then work it side to side to cut it open.
Remove the seeds from the squash and discard
Rub the inside of the squash and the cut rim with olive oil
Season with salt, pepper, rosemary
Place one half of garlic clove in each hollow and place cut side down on the sheet pan.
Bake for 40-60 minutes - until it feels soft - the skin will get harder and dry out and when you press it you can feel it give. Do not underbake - time varies by season!
Meanwhile, heat olive oil in a large frying pan and add sausage. Let it brown and break up with the back of a spatula.
Add onions and mushrooms and saute until golden.
Add minced garlic, and spices. Your spice levels will vary based on how seasoned your sausage is! Saute 1-2 minutes.
Add kale and wilt.
Add bread ‘crumbs’ or crouton bits, feta and toss.
Gently flip squash halves so they’re cut side up. Portion into squash halves.
Rebake to warm through 3-5 minutes.
Serve!
*you can use any sausage you like including vegan!
*I bake my own bread, so I sliced off the heels and diced it up, tossed with a little olive oil and salt and baked it in the oven at 375º for 5 minutes until dried out and crunchy
