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Quick Cheesy Stuffed Acorn Squash with Sausage and Kale

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A quick and easy weeknight dinner featuring roasted acorn squash stuffed with savory sausage, wilted kale, and melted sharp cheddar cheese. Ready in about 40 minutes, this comforting dish is perfect for busy nights.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound (450g) ground pork sausage (breakfast or Italian)
  • 3 cups (about 100g) chopped kale (Lacinato preferred)
  • 1 cup (about 120g) shredded sharp cheddar cheese
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons (30ml) olive oil
  • Salt and black pepper to taste
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup (60ml) chicken broth

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut acorn squash in half from stem to bottom. Scoop out seeds and stringy bits.
  3. Brush cut sides and cavities with 1 tablespoon olive oil. Season with salt and pepper. Place cut-side down on a rimmed baking sheet.
  4. Roast squash for 20 minutes until just fork-tender.
  5. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds.
  6. Add sausage to the pan, breaking it up with a wooden spoon. Cook 5-6 minutes until browned. Drain excess fat if needed.
  7. Add kale and chicken broth to the pan. Stir and cook 2-3 minutes until kale wilts.
  8. Season filling with salt, pepper, and red pepper flakes (if using). Taste and adjust.
  9. Remove squash from oven. Flip halves cut-side up. Divide sausage-kale mixture evenly among the four halves.
  10. Top each with about ¼ cup shredded cheddar cheese.
  11. Return to oven and bake 10-12 minutes until cheese is melted and bubbly and squash is tender. Optionally broil 1-2 minutes for golden cheese.
  12. Let rest 5 minutes before serving.

Notes

Pre-roasting the squash is essential for even cooking. Shred your own cheddar for best melting. For a vegetarian version, swap sausage with chickpeas or lentils. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10-12 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and kale, cheesy squash, weeknight dinner, fall recipe

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