Recipes, Seasonal, Sunday dinner

Stuffed Acorn Squash

Happy Fall Ya’ll! We may not have the fall weather here in Florida but we can create those delicious fall flavors! 

Acorn squash gets roasted to perfection and tossed with chicken sausage, kale, cranberries, pecans and melty goat cheese for the perfect salty and sweet combo.

Ingredients

Acorn squash

  • 2 acorn squash medium
  • 2 tablespoons olive oil
  • ¼ teaspoon salt or more
  • black pepper freshly ground

Squash filling

  • 1 tablespoon olive oil
  • 1 onion small, diced
  • 4 cloves garlic minced
  • 1 pint mushrooms, chopped
  • 1 tablespoon dried rosemary
  • 10 oz chicken sausage, crumbled
  • 4 oz kale, chopped 
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • 4 oz goat cheese 

Instructions 

Roast acorn squash

Preheat the oven to 400 F.

Cut off the top and the bottom of each acorn squash to create a flat base. Make sure not to cut too deep into the base of the squash. 

Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.

Place acorn squash cut sides up on a baking sheet. 

Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper. 

Turn the squash over, and place it cut sides down on a baking sheet.

Roast in the preheated oven at 400 F for 30 minutes.

Make squash filling

Make the sausage filling while the squash is being roasted in the oven.

In a large skillet, heat olive oil, add diced onion and garlic, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.

Add the chopped mushrooms, and saute until soft. 

Add crumbled sausage and rosemary, cook on medium heat until the sausage is completely cooked through.

Add fresh kale and cook for another 5 minutes on medium heat until the kale wilts.

Add dried cranberries and chopped pecans and mix everything.

Season with salt and pepper. 

How to stuff acorn squash

By this time, you have roasted the acorn squash for 30 minutes. Remove them from the oven and turn cooked squash halves cut sides up.

Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher. Sprinkle each half with goat cheese. 

Bake the stuffed acorn squash in the preheated oven at 350 F for 10 or 20 more minutes until the sausage mixture is heated through.