Description
A comforting and flavorful recipe featuring roasted acorn squash halves filled with a savory and slightly sweet mixture of Italian sausage, sautéed vegetables, apples, kale, and dried cranberries, topped with fresh parsley and broiled to perfection for a delicious autumn meal.
Ingredients
Scale
For Acorn Squash
- 2 small acorn squash, cut in half and seeds set aside
- 1 tbsp olive oil
- Sea salt, to taste
- Black pepper, to taste
For the Stuffing
- 1 tbsp olive oil
- ½ lb Italian sausage
- 1 cup red onion, chopped
- 1 cup green bell pepper, chopped
- 1 clove garlic, minced
- 1 medium Honeycrisp apple, diced
- 1 tbsp fresh thyme leaves, chopped
- 1 cup kale, chopped
- ¼ cup dried cranberries
- Sea salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat and Prepare Acorn Squash: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Brush the cut sides of the acorn squash halves with olive oil and sprinkle with sea salt and black pepper. Place them cut side down on the baking sheet.
- Roast Acorn Squash: Roast the acorn squash in the preheated oven for 50-60 minutes, until the skin is soft and the flesh is fork-tender. Roasting time may vary depending on the size of the squash.
- Cook Sausage: While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the Italian sausage and cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned and cooked through. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
- Sauté Vegetables: In the same skillet, add the chopped red onion and green bell pepper. Cook for 3-5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Apples and Seasoning: Stir in the diced apple, chopped fresh thyme, and season with salt and black pepper to taste. Cook for 1 minute, allowing the flavors to meld.
- Incorporate Kale and Cranberries: Add chopped kale and dried cranberries to the skillet. Cook for 2-3 minutes, stirring occasionally, until the kale wilts.
- Combine Sausage and Filling: Return the cooked sausage to the skillet and mix well with the vegetable and fruit mixture. Cook for 1-2 minutes to let the flavors blend.
- Fill Squash and Broil: Preheat the broiler. Flip the roasted acorn squash halves cut side up, and evenly divide the sausage and apple stuffing among them. Place the baking sheet under the broiler and cook for about 5 minutes, or until the filling is slightly browned and bubbly.
- Garnish and Serve: Remove from the oven, garnish with fresh minced parsley, and serve warm. Enjoy your flavorful Sausage Stuffed Acorn Squash!
Notes
- If cutting the acorn squash is difficult, microwave it for a few minutes to soften before cutting.
- Save and roast the acorn squash seeds like pumpkin seeds for a tasty snack.
- This recipe can be easily multiplied; plan on using half an acorn squash per person.
- For added flavor, allow some caramelization on the roasted squash.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the microwave or in an oven preheated to 350°F until warmed through.
