Description
Stuffed Acorn Squash with Sausage, Kale, and Cranberries
Ingredients
2 medium acorn squash, halved and seeds removed
2 tbsp olive oil
1 lb Italian sausage, crumbled
2 cups fresh kale, chopped
1/3 cup dried cranberries
1/4 cup pecans, roughly chopped
1/2 cup breadcrumbs (or panko)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Directions
Prepare the squash: Preheat oven to 400°F (200°C). Brush the insides of the acorn squash with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 25 minutes.
Cook the filling: In a skillet, cook the sausage over medium heat until browned. Add garlic and kale, cooking until kale is wilted. Stir in breadcrumbs, Parmesan, cranberries, and pecans. Mix well.
Stuff the squash: Flip the roasted squash halves cut-side up. Spoon the sausage mixture into each half, packing it slightly.
Bake: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until golden and heated through.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect stuffed squash every time. First, carefully halve the acorn squash and use a sturdy spoon to scoop out all seeds and stringy pulp. Drizzle and brush the olive oil thoroughly over the cut surfaces and edges. Roasting cut-side down helps the squash steam in its own moisture, creating a tender base. While it roasts, prepare the filling. Ensure the sausage is fully browned and crumbled before adding the garlic to prevent burning. Add the kale in batches, letting it wilt down before adding more. The final mix of breadcrumbs, cheese, cranberries, and pecans should be combined off the heat to preserve textures.
Serving Suggestions
This dish is a hearty main course but pairs beautifully with simple sides. For a complete fall meal, serve alongside a crisp green apple salad with a light vinaigrette or roasted Brussels sprouts with balsamic glaze. A dollop of whole-grain mustard or a drizzle of sage-infused brown butter can add an extra layer of flavor. For presentation, garnish with additional fresh parsley or thyme and a sprinkle of extra Parmesan cheese just before serving.
How-to Summary
In summary, this recipe involves roasting halved acorn squash until tender, then filling them with a savory mixture of cooked Italian sausage, wilted kale, garlic, dried cranberries, pecans, breadcrumbs, and Parmesan cheese. The stuffed halves are then baked a second time until the filling is hot and the top is golden. The process takes about an hour from start to finish for a visually impressive and satisfying meal.
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely. Substitute the Italian sausage with a plant-based sausage alternative or use one cup of cooked quinoa or lentils mixed with traditional Italian herbs (oregano, fennel, red pepper flakes) for flavor.
How do I store and reheat leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or until warmed through to maintain the best texture.
Can I use a different type of squash?
Yes. Delicata or sweet dumpling squash are excellent alternatives with edible skins. For larger squashes like butternut, you may need to adjust roasting times and cut them into large portions rather than halves.
My squash is very hard to cut. Any tips?
Microwave the whole squash for 2-3 minutes to slightly soften the skin. Always use a sharp, heavy chef’s knife and a stable cutting board, placing a damp towel underneath to prevent slipping.
Can I prepare any components ahead of time?
You can roast the squash halves and prepare the filling (store separately) up to a day in advance. Assemble and do the final bake just before serving for the best results.
Common Mistakes to Avoid
Avoid under-roasting the squash initially, as it will not be tender enough to eat easily. Do not overstuff the halves, as the filling may spill and burn. Ensure the sausage is fully cooked and drained of excess grease before adding other ingredients to prevent a soggy filling. Finally, do not skip toasting the pecans if you have time, as it dramatically enhances their flavor in the final dish.
Conclusion
This Stuffed Acorn Squash recipe is the epitome of a balanced, flavorful, and seasonal meal. It successfully combines savory sausage, earthy kale, sweet cranberries, and crunchy pecans within a naturally sweet and tender vessel. It’s a versatile dish that can be adapted to various dietary needs and is sure to become a cherished addition to your autumn recipe rotation. Perfect for a weeknight dinner or a festive holiday table, it delivers both comfort and elegance in every bite.