Stuffed Acorn Squash

Entrees, Sides | October 31, 2016 | By

Truly amazing flavor! Creamy and savory! I love acorn squash and these guys are stuffed with sausage, kale, onion and a little creamy cheese! A complete beautiful meal!

Serves 4

  • 2 medium acorn squash, cut in half lengthwise, seeds scraped out
  • 1 Tbs of olive oil
  • 8 oz of Italian sausage, casing removed, may use turkey sausage
  • 1/2 of a medium onion, finely chopped
  • 3 garlic cloves, smashed and chopped
  • 4 cups of chopped kale
  • 1/3 cup of beef or chicken broth
  • 1/2 tsp of kosher salt
  • 1/4 tsp of black pepper
  • 1/3 cup of panko bread crumbs + 1 Tbs
  • 5 oz of cheese such as gruyere, fontina or gouda, cut into small pieces
  • olive oil for drizzling on top

Preheat oven to 375°

Place the cut and scraped acorn squash, flesh side down in a baking dish and pour in about an inch of water.Bake for 40 – 45 minutes until tender, remove from the water using a spatula. Set aside. Heat 1 Tbs of oil in a heavy skillet over medium/ high heat and cook the sausage until lightly browned, about 6-7  minutes, then add in the onion, cook for 3-4 minutes, add in the garlic and cook 1 more minute.
Then, add in the kale, the broth and the salt & pepper, cook until the kale wilts and then add in the 1/3 cup of panko and the cheese, stir until well combined.Now, just spoon it into the squash halves, mounding it to fit, sprinkle on the remaining Panko, drizzle with a little olive oil and bake for 15 – 20 minutes. I put it under the broiler for a few minutes to brown it a little more. All done!
Note to cooks: Use your favorite cheese in this recipe, I like fontina or gruyere and I adore smoked gouda, but it doesn’t melt completely, but that’s ok!



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