You need just 10 ingredients to make this delicious Sausage Stuffed Acorn Squash! Perfectly roasted squash is filled with Italian sausage, colourful vegetables and topped with parmesan. It's a nourishing meal that's quick enough for weeknights!
1tablespoonolive oil, plus more for brushing onto the squash
1yellow onion, small dice
1red bell pepper, small dice
2stalkscelery, small dice
salt and pepper
1-2teaspoonschopped fresh thymeor half a teaspoon dried
1lbmild or hot Italian sausage, casings removed
2cupstorn curly kale
¾cupfreshly grated parmesan cheese, divided
Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem). This will result in a pretty scalloped edge. Scrape out the seeds.
Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.
Meanwhile, make the filling. Over medium heat, warm 1 tablespoon of olive oil in a large non-stick skillet. Add the onion, bell pepper and celery and sauté until onion is softened and turning translucent, about 3-5 minutes. Season with salt and pepper.
Stir in the chopped fresh thyme, then add the minced garlic and sausage. Continue to sauté for another 8 minutes, or until the sausage is fully cooked.
Place the torn kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the pan from heat.
Once the squash is done roasting, remove them from the oven and turn the heat up to broil. Flip the squash bowl side up and divide the filling evenly among them (pile it high, they'll be overfull), then sprinkle on the remaining the parmesan cheese.
Broil for 2-3 minutes or until the cheese is melted, making sure not to over-brown the squash. Serve immediately and store any leftovers in a sealed container in the refrigerator. Eat within 4 days.
To serve 6: Use 3 acorn squash and divide the filling among 6 halves. Follow the remainder of recipe as written.To reheat: Reheat in the oven at 350 °F for about 20 minutes or until heated through. Or, microwave for about 3 minutes, stirring the filling halfway through.