Acorn Squash Stuffed with Apples and Sausage Recipe
This wholesome recipe features acorn squash halves roasted to caramelized perfection and filled with a savory mixture of Italian sausage, apples, kale, dried cherries, pistachios, and fresh thyme. Perfectly blending sweet and savory flavors, this Whole30 and Paleo-friendly dish offers a nutritious and satisfying meal ideal for autumn or any cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Acorn Squash
- 2 acorn squash, cut in half crosswise and seeds scooped out
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
Filling
- 1 tablespoon olive oil
- 1 pound sugar-free Italian sausage
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 2 cups fresh kale, chopped
- ¼ cup dried cherries
- ¼ cup pistachios, shelled
- 1 tablespoon fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Roasting the Squash: Preheat the oven to 400°F (204°C). Brush the acorn squash halves with olive oil, then season with kosher salt and black pepper. Place them cut side up on a parchment-lined baking tray. Roast in the oven for 30 to 45 minutes, depending on the size of the squash, until the flesh appears brown and caramelized.
- Preparing the Filling: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the diced onion and cook for about 5 minutes until softened.
- Cooking the Sausage and Garlic: Add the sugar-free Italian sausage and minced garlic to the skillet with the onions. Cook for 5 to 7 minutes until the sausage is browned and cooked through.
- Adding Fruits, Nuts, and Greens: Stir in the diced apple, chopped kale, dried cherries, pistachios, and fresh thyme. Continue cooking until the apples soften and the kale wilts. Season the mixture with kosher salt and black pepper to taste.
- Stuffing the Squash: Remove the roasted acorn squash halves from the oven and spoon the sausage and apple mixture evenly into the hollowed centers of the 4 squash halves.
- Final Heating: Return the stuffed squash to the oven and bake for an additional 5 minutes, or until the stuffing is hot throughout. Serve warm.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- Use sugar-free sausage to keep this recipe compliant with Whole30 and Paleo guidelines.
- For a vegan version, replace sausage with a plant-based protein and omit the pistachios if allergic.
- Ensure the squash is roasted until caramelized for the best flavor.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven.
