Stuffed Acorn Squash with Sausage Kale and Cranberries
This Stuffed Acorn Squash with Sausage Kale and Cranberries is a flavorful and hearty dish that brings together the natural sweetness of roasted acorn squash with savory sausage earthy kale and tart cranberries. It’s the perfect balance of textures and flavors making it an ideal meal for fall and winter. This recipe is easy to prepare and can be customized to fit different dietary preferences.
Total Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Squash
2 medium acorn squashes halved and seeds removed
1 tablespoon olive oil
Salt and black pepper to taste
For the Filling
1/2 pound Italian sausage mild or spicy casing removed
1/2 cup onion diced
1/2 cup celery diced
2 cloves garlic minced
2 cups kale chopped stems removed
1/4 teaspoon red pepper flakes optional for heat
1/2 teaspoon dried sage or 1 teaspoon fresh chopped
1/2 teaspoon dried thyme or 1 teaspoon fresh chopped
1/4 teaspoon ground cinnamon optional for warmth
1/4 cup dried cranberries
1/4 cup pecans or walnuts chopped optional for crunch
1 cup cooked quinoa rice or breadcrumbs for texture and structure
1/4 cup Parmesan cheese grated optional for extra flavor
Instructions
Roast the Acorn Squash
Preheat oven to 400°F 200°C. Line a baking sheet with parchment paper.
Brush the cut sides of the squash with olive oil then season with salt and pepper.
Place squash halves cut side down on the baking sheet and roast for 25-30 minutes or until fork-tender.
Prepare the Sausage Filling
While the squash roasts heat a large skillet over medium heat. Add the sausage and cook breaking it apart until browned and cooked through about 5-7 minutes. Remove excess grease if needed.
Add the onion celery and garlic sautéing until softened about 3-4 minutes.
Stir in the chopped kale and red pepper flakes if using and cook until wilted about 2-3 minutes.
Add the sage thyme cinnamon if using and a pinch of salt and pepper. Stir to combine.
Mix in the dried cranberries nuts and cooked quinoa rice or breadcrumbs. Stir everything together and remove from heat.
Stir in Parmesan cheese if using.
Stuff and Bake
Once the squash is tender remove from the oven and carefully flip them over.
Divide the sausage kale and cranberry filling evenly among the squash halves packing it in.
Return to the oven and bake for an additional 10-15 minutes until everything is heated through and slightly golden on top.
Serving Tips
Garnish with extra Parmesan fresh parsley or a drizzle of balsamic glaze for added flavor.
Serve with a side salad roasted Brussels sprouts or crusty bread for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F 175°C for 15 minutes or microwave for 2 minutes.
Nutrition Per Serving Approximate
Calories: 350-450
Protein: 15-20g
Carbohydrates: 35-40g
Fiber: 6-8g
Fat: 18-22g
Sodium: Varies based on sausage and seasoning choices
Conclusion
Stuffed Acorn Squash with Sausage Kale and Cranberries is a delicious and well-balanced dish that combines sweet roasted squash with savory sausage earthy kale and tart cranberries. The mix of flavors and textures makes this a perfect meal for fall and winter whether as a main course or a side dish.
This recipe is easy to customize with different grains proteins or seasonings to fit your preferences. It’s a great option for meal prep and leftovers reheat well. Serve it with a fresh salad or roasted vegetables for a wholesome satisfying meal.
Enjoy this cozy and flavorful dish