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Cozy Cheesy Stuffed Acorn Squash with Sausage & Kale

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Sweet caramelized acorn squash stuffed with savory sausage, garlicky kale, and melty cheese. A cozy fall dinner that comes together in under an hour and feels like a hug on a plate.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound mild or spicy Italian sausage (casings removed)
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups fresh kale, stems removed and roughly chopped (about one large bunch)
  • 1/2 cup chicken broth (or vegetable broth)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup panko breadcrumbs (optional)
  • 1 tablespoon melted butter (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, then season with salt and pepper.
  3. Place squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes until golden brown and caramelized, and easily pierced with a fork.
  4. While squash roasts, heat a large skillet over medium-high heat. Add sausage (casings removed) and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a bowl, leaving about 1 tablespoon drippings in the pan.
  5. Reduce heat to medium. Add diced onion to the skillet and cook 3-4 minutes until softened. Add minced garlic and red pepper flakes (if using) and cook 30 seconds until fragrant.
  6. Add chopped kale in handfuls, stirring as it wilts (3-4 minutes). Add a splash of chicken broth if the pan looks dry.
  7. Return cooked sausage to the skillet. Add remaining chicken broth and stir. Simmer 1-2 minutes, then remove from heat. Stir in 3/4 cup mozzarella and all Parmesan. Season with salt and pepper to taste.
  8. Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly. Top with remaining 1/4 cup mozzarella.
  9. In a small bowl, mix panko breadcrumbs with melted butter (if using). Sprinkle over stuffed squash.
  10. Return stuffed squash to the oven and bake 10-15 minutes until cheese is melted and bubbly and breadcrumbs are golden brown. For extra browning, broil 1-2 minutes, watching closely.
  11. Let squash rest 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Roasting the squash face-down is key to caramelization and preventing a watery texture. For a vegetarian version, swap sausage for chickpeas or lentils with smoked paprika and fennel seeds. Leftovers keep in the refrigerator for up to 4 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and kale, fall dinner, cheesy squash, comfort food, winter squash recipe

Find it online: https://breezybake.com/cozy-cheesy-stuffed-acorn-squash-with-sausage-and-kale/