Mushroom and Sausage Stuffed Acorn Squash
This stuffed acorn squash recipe is packed full of veggies and is the perfect cozy fall meal!
Acorn squash is one of my favorite winter squashes. (Although I have a love for all winter squash!) Acorn squash always felt so fun and different. I remember seeing it in the grocery store but had yet to try it. I was so intrigued by the name and the shape. When I finally tried it for the first time, I had a stuffed version of it. I fell in love, so I knew I had to create my own version of my blog!
Why I love acorn squash
What first drew me to the acorn squash was its fun shape, which, of course, is where it gets its name from. It’s perfect for stuffing because it has a round shape inside after removing the seeds and it is easy to eat because the skin is edible! You don’t have to peel the squash or fuss with it much.
Benefits of Acorn Squash
A fun fact about acorn squash is that while it is considered a winter squash, it is actually related to summer squashes such as zucchini. Acorn squash is a great source of healthy carbohydrates and is high in antioxidants and vitamin C. Its high vitamin and mineral content makes it a fun way to boost your nutrition.
What you will need for this recipe
- Acorn Squash
- Italian Sausage
- Onion
- garlic
- Baby Bella Mushrooms
- Kale
- Gouda cheese (or can sub another cheese like mozzarella)
How to make stuffed acorn squash
The first step in this recipe is to prep the acorn squash. You’ll need to cut it in half and then remove the seeds and membrane from the center. I also like to cut the stem off so it is easy to eat later. You’ll want the acorn squash to sit flat, and since there are ridges along the squash you may need to make a little slice off the bottom of the squash so that it will sit flat and not rock and roll around. Then you will drizzle with oil and salt and then roast in the oven.
Next, you will make the filling while the squash is cooking. First, you will cook the onions until they are translucent, and then add the Italian sausage to brown. Then you will add in the garlic and mushrooms and lastly the chopped kale.
When the squash is fork-tender, remove it from the oven and start stuffing! Add the sausage, kale, and mushroom mixture to the center of the squash. Next cover with cheese and return to oven until the cheese is melted and bubbly.
There you have it! This meal is full of nutrient-dense ingredients that is nice and hearty for a crisp fall evening.
Check other fall favorites:
Maple Dijon Glazed Sausage and Veggie Sheet Pan Dinner
Mushroom and Sausage Stuffed Acorn Squash
Ingredients
- 2 tablespoons avocado or extra virgin olive oil
- 3 Acorn Squash
- 1 lb Italian Sausage
- 1 yellow onion – diced
- 3 cloves of garlic- minced
- 1 8 oz container Baby Bella Mushrooms – sliced
- ½ bundle of kale- about 5 steams- Chopped
- 1 cup of shredded gouda
- ½ tsp salt
Instructions
- Preheat oven to 400 degrees
- Cut both ends off the acorn squash and slice down the center. Remove seeds and membrane inside. Hint: You want the squash to sit facing up. If the squash rocks and rolls around, thinly slice a layer off the bottom of the squash so it will lay flat.
- Drizzle with oil and sprinkle with salt on the inside of the squash.
- Roast for 30-35 minutes or until you can easily pierce with a fork
- While the squash is roasting, prepare the filling.
- Heat a large skillet over medium heat. Add 1 tbsp of oil
- Add diced onion and cook until it starts to turn translucent. About 3 minutes
- Add in Italian sausage and cook until browned. 5-6 minutes
- Add in garlic and cook until fragrant. 1-2 minutes
- Add in sliced mushrooms. Cook until mushrooms are tender.
- Add in chopped kale. Stir to combine. Cook until kale is wilted.
- When squash is tender, add filling to the middle of the squash. Add cheese on top of the filling and put back into the oven until the cheese has melted.
- Enjoy! The flesh of the acorn squash is tender, so you can enjoy the entire stuffed acorn squash.
