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three stuffed acorn squash halves sitting on brown parchment paper topped with feta cheese.
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5 from 4 votes

Stuffed Acorn Squash

This easy Stuffed Acorn Squash is the perfect side dish or light dinner option. It's loaded with sausage, apples, kale and herbs that make every bite irresistible. A delicious addition to your holiday menu or easy weeknight dinner!
Course Entree, Main Course, Main Dish, Side Dish
Cuisine American
Keyword sausage stuffed acorn squash, stuffed acorn sqaush
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4
Calories 460kcal
Author Trish - Mom On Timeout

Ingredients

  • 2 acorn squash or butternut squash if you prefer
  • ½ pound Italian sausage mild or spicy OR lean ground beef or ground turkey
  • 1 tablespoon extra virgin olive oil
  • ½ large onion diced
  • 2 celery stalks chopped
  • ½ large apple chopped
  • 2 cloves garlic minced
  • 3 cups kale cleaned and chopped
  • 2 teaspoons chopped sage leaves
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon fresh thyme minced
  • 1 teaspoon sea salt or kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup feta cheese crumbles or goat cheese
  • ¼ cup chopped pecans or walnuts

Instructions

  • Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper, non stick foil or a silicone baking mat. Set aside.
  • Carefully cut each squash in half using a large chef's knife, the sharpest one you have. Acorn and butternut squash are notoriously difficult to cut so take your time and be safe.
    2 acorn squash
  • Use a spoon to scoop the seeds from the center of each squash.
  • Place the squash flesh side down on the prepared baking sheet. Bake for 18 to 20 minutes or until fork tender.

Prepare Sausage Stuffing

  • While the squash is baking, cook the sausage in a large skillet over medium high heat until cooked through. Remove sausage with a slotted spoon and set aside.
    ½ pound Italian sausage
  • Add olive oil and onions to the skillet and cook until the onion is translucent, 4 to 5 minutes.
    1 tablespoon extra virgin olive oil, ½ large onion
  • Stir in the chopped celery, chopped apples, minced garlic, kale, sage, rosemary and thyme. Season with salt and pepper and cook for about 5 minutes, stirring occasionally.
    2 celery stalks, ½ large apple, 2 cloves garlic, 3 cups kale, 2 teaspoons chopped sage leaves, 1 teaspoon minced fresh rosemary, ½ teaspoon fresh thyme, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
  • Transfer the sausage back into the skillet and stir to combine.
  • Remove the squash from the oven and scoop out a little of the squash to make room for the filling. Make sure you leave at least a half inch shell all the way around the squash. You can add the squash to the filling or leave it out.
  • Spoon the filling into each squash. It should be rounded over the top. Bake for 15 minutes.
  • Sprinkle each squash with the feta cheese and chopped nuts. Return to the oven and bake for an additional 5 minutes.
    ½ cup feta cheese crumbles, ¼ cup chopped pecans
  • Remove from the oven and serve immediately.

Notes

Storage Information

Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Stuffed squash can be reheated in the microwave or oven.
Freezer: Let cool completely and wrap tightly with plastic wrap before transferring to a freezer safe airtight ziploc bag. Frozen squash can be kept in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven.

Make Ahead Information

The filling can be made ahead of time to save prep time on a busy holiday. For best results, roast the squash the day you plan on serving.

Nutrition

Calories: 460kcal | Carbohydrates: 35g | Protein: 16g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 60mg | Sodium: 1234mg | Potassium: 1251mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5932IU | Vitamin C: 89mg | Calcium: 266mg | Iron: 3mg