- 3–4 acorn squash, cut in half and seeded
- 2 tablespoons olive oil
- 2 Italian sausage links (about 1/2 pound)
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 heaping cup chopped mushrooms
- 3 handfuls of kale leaves, coarsely chopped
- Sea salt and fresh cracked black pepper
- A few tablespoons of fresh herbs like thyme and oregano and parsley, plus more for topping
- 1–2 cups torn stale bread pieces
- 1/2 – 3/4 cup chicken stock
- 1 cup grated gruyere cheese
Apart from watching movies, listening to the news, playing a game, or cracking jokes, what other ways can you enjoy your weekend or holiday? You probably guessed right, it’s by making a good meal! Not just any type of meal but a head-spinning delicious meal! Yes! Stuffed Acorn Squash is one of those meals you should prepare.
This roasted acorn squash recipe is stuffed to the maximum with almost everything you’re probably craving for… Savory Italian sausage, veggies, mushrooms, chicken stock, bread chunks, cheese, spices, and herbs. You can also add some sweet apples to the recipe depending on your choice.
This recipe is simply perfect for holidays, dinners, or anytime! It’s super filling, delicious, easy to make, and of course, healthy too. How then do you make a Stuffed Acorn Squash?
- Let’s start with the preparation of your squash: Preheat the oven to 400 degrees Fahrenheit and place a rack on the upper layer of the oven.
- Cut your squash carefully in half from stem to base with a sharp sturdy chef’s knife. Scoop out the stringy core and seeds inside, and discard them. Arrange the squash halves cut-side up on a rimmed baking sheet.
- Place in the oven and bake for 30-40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. However, leave the oven on, and while the squash bakes, prepare the filling.
- The exact baking time depends on the size and variety of your squash To make the filling: Warm oil over medium heat in a large saucepan. Add the uncased sausage and cook until browned, about 5 minutes.
- The sausage does not have to be thoroughly cooked Then add onions and garlic to it and cook until the onions become translucent and the garlic fragrant, about 4 minutes. Add the mushrooms and cook until you observe that some of the water begins to escape, and the mushrooms start to turn brown.
- Add the kale (vegetable) and stir until it’s just wilted. Season with salt and pepper generously, and stir in the bread chunks. Add and stir in the chicken stock, scraping the bottom of the pan to deglaze. Turn off the heat and stir in the cheese and herbs. When the squash is cool enough to touch, flip the cooked squash halves, so they form bowls.
- Drizzle the baked squash with olive oil and sprinkle with salt and pepper. Divide the filling between the halves and stuff or mound the stuffing on top very well. Cover the tray with foil and place in the oven.
- Bake for 25 minutes, then reduce the temperature to 375 degrees Fahrenheit and remove the foil.
- After removing the foil, bake for another 10-15 minutes. Test the squash with a sharp knife – to check if it’s thoroughly cooked. Remove from the oven and allow to cool for about 15 minutes before serving. Now, you should have your Stuffed Acorn Squash smiling cheekily at you. (lol) Bon appetite!!!
- Leftovers can be wrapped in a foil and refrigerated. But should be reheated in a low oven for 15 minutes before serving it later.