Stuffed acorn squash combines the savory mixture of ground sausage, kale and mushrooms with this slightly sweet squash. It’s a super delicious & fast weeknight dinner! It’s Whole30 and Paleo too!
Stuffed Acorn Squash Recipe
It’s fall, y’all! Full disclosure, I’ve been living in the South for a while now, but I still don’t feel comfortable saying the word “y’all.” With my New York accent, it comes out like “yawl.” I have 100% claimed it when I write, though. I’m a Southern girl at heart, I guess.
In any case, it’s officially fall, and I really love squash at this time of year, especially because acorn squash is in season! The flavor of this yummy little veggie is just so rich and sweet, and today it’s the star of the show!
This stuffed acorn squash features squash halves that are roasted to tender perfection, then stuffed with a savory mix of ground sausage, mushrooms, and kale. It’s made with just a handful of healthy ingredients and just has the coziest fall flavors ever! It’s just one of those meals that can warm you up when you come in from the cold, nose and cheeks still rosy.
Acorn squash is awesome because it works with both sweet and savory dishes. This Paleo stuffed acorn squash is definitely savory, but if you want some sweet recipes then check out my acorn squash with maple almond drizzle too. This easy weeknight meal is full of healthy ingredients and is truly so delicious!
Why You’ll Love this Recipe
This is a complete meal all on its own, but it’s also great to serve with sides. You’re going to love it:
- This is a gluten free, Whole30 and Paleo recipe. If you’ve got a specific diet you’re sticking to, you don’t have to have boring food! Tasty meals like stuffed acorn squash are always an option.
- Stuffed acorn squash is a wonderful healthy meal. It’s packed full of protein and has loads of nutritional and health benefits, even with the super simple ingredients.
- Your whole family is going to love this easy tender. Tender acorn squash and a yummy meat mixture that creates a lovely flavor combination. This hearty meal will fill your belly on a cold winter evening!
Ingredients
Well, this meal is made of literally five ingredients, besides the oil, salt and pepper Does it get any easier than that? And hello, it’s unbelievably flavorful and filling.
Here’s what you need to grab at the grocery store to make this crowd-pleasing dish at home!
- acorn squash
- baby bella mushrooms
- ground sausage
- fresh kale
- fresh thyme
- olive oil
- salt and black pepper
Substitutions and Variations
I like using sweet or mild Italian sausage, but any kind you enjoy will work great. You can also use lean ground beef, ground turkey or even ground chicken. But I recommend seasoning with Italian seasoning to mimic the flavor of Italian pork sausage!
You can use different kinds of mushrooms if you want. Portobello mushrooms and button mushrooms would be tasty.
Don’t like kale? Feel free to swap it out with some fresh baby spinach instead.
Avocado oil is a good substitute for olive oil. You can also use coconut oil or another neutral oil!
How to Make Stuffed Acorn Squash
Trust me, this recipe is super simple and incredibly forgiving, but there are some tips to help you get it exactly right. Here’s how to make it, step by step:
How to Roast the Acorn Squash
The really nice thing about acorn squash is there’s really no wrong way to cook them. You can bake them, cook them in the instant pot or slow cooker, heck, you can even air fry acorn squash!
For this recipe, I oven-roasted them, because I love how it gets all caramelized on the outside and soft and sweet on the inside. It can be a little tricky, though, so here are some tips for how I like to do it:
- Microwave each squash alone for about 1 minute. This softens it just enough to make it a little easier to cut. Even with the sharpest knives, squash are really hard.
- Make sure the squash is stable before you cut it. This is a lot easier when you cut it on its side, not from stem to bottom.
- Use a grapefruit spoon to scrape and remove the seeds. The sharpened edges on the grapefruit spoon make this job like a thousand times easier.
- Score the flesh of the squash in a cross-hatch pattern before baking. This allows you to easily remove bite-sized pieces with a fork easily once it’s cooked. If you don’t do this, you’ll be man-handling your squash come dinnertime.
- Drizzle the outside with olive oil, and salt and pepper.
- Lay on a parchment lined baking sheet, face up, and roast at 400°F for one hour. If you have a particularly large or small squash, either add or subtract about 10 minutes and watch closely near the end of the cook time.
Sautéed Vegetable and Sausage Filling
While the squash is cooking, you can get to work prepping the goodness that goes inside! Cut the kale into bite-sized pieces, and dice the mushrooms.
If you’re not a fan of mushrooms, dice them up really small. The mushrooms will take on the flavor of the sausage and you won’t really be able to taste them.
Grab a large skillet and brown the sausage over medium heat, breaking it apart while it cooks. Toss in the mushrooms and kale, being careful not to overcrowd the skillet.
Once the sausage is cooked through, the mushrooms are tender, and the kale is cooked down a bit, it’s ready to assemble! Stuff each acorn squash half with the mixture, season to taste, and dig in!
How to Store Stuffed Acorn Squash
Allow leftovers to cool completely and then transfer to an airtight container. Store in the fridge for up to 3 days. You can also transfer each of the squash halves to separate freezer bags, squeeze the air out, and then store in the freezer for up to 3 months.
For best results, reheat leftovers in the oven or air fryer until warmed through!
What to Serve with Stuffed Acorn Squash
Serve this main dish all on its own, or alongside some tasty side dishes. A quick broccoli bacon salad would be yummy, or you could make cozy sides like air fryer brussels sprouts or air fryer frozen green beans.
Add extra veggies onto the menu with some air fryer broccoli! Hearty sides like paleo cornbread or cheesy garlic bread would be super tasty too.
Tips for Success
Check out these few simple tips and tricks to ensure your stuffed squash turns out extra yummy:
- Try to grab acorn squash that is all the same size so that your portions are the same and all the squash finishes cooking at the same time.
- Make sure you scoop out all of the seeds and stringy bits so that you’re only left with the soft and tender inside. The sharp edges of the grapefruit spoon really do the trick, but a regular spoon works too!
- Wash the outside of the acorn squash really well before slicing and roasting! You’ll want them to be squeaky clean and remove any dirt or debris.
FAQ
Pop your acorn squash into the microwave for just about a minute. It softens it just enough so that you can easily cut through the squash.
You totally can! This recipes caramelizes the edges of the squash making it extra tasty to eat the skin. You don’t have to eat the skin if you prefer, but it is totally edible.
More Delicious Dinner Recipes
- Roasted Spaghetti Squash
- Air Fryer Garlicky Mushrooms
- Pesto Chicken Spaghetti Squash Bake
- Chicken & Bacon Caesar Salad
- Instant Pot Pineapple Pork Chops
If you like this recipe, please leave a star rating below!
And if you make it, I’d love to see! Tag me on Instagram or Facebook @cookathomemom!
Stuffed Acorn Squash
Ingredients
Roasted Acorn Squash
- 2 medium acorn squash
- 2 Tablespoon olive oil
- salt and pepper to taste
Sausage & Sautéed Mushrooms & Kale
- 1 lb ground sausage
- 8 ounces baby bella mushrooms
- 2 cups kale chopped with large stems removed
- 1/2 teaspoons fresh thyme
Instructions
Roast the Acorn Squash
- Preheat oven to 400°F. Cut the acorn squash in half and scrape out and remove the seeds.
- Lay each squash half on a parchment lined baking sheet, face up, and drizzle the flesh with oil. Sprinkle with salt and pepper.
- Bake for one hour, until the squash begin to caramelize and you can easily slide a knife through the squash. *If your squash are large or small, either add or subtract about 10 minutes and watch closely toward the end of cook time.
Cook the Sausage with Sautéed Mushrooms & Kale
- While the squash cooks, brown the sausage in a large skillet over medium heat for about 3 minutes, breaking apart as it cooks. Spoon the sausage into a bowl and set aside. Don't wipe out the pan.
- Add the mushrooms to the skillet and sauté in the sausage grease, stirring occasionally, until browned. Stir in the kale and sautée together, stirring occasionally, for about 2 minutes.
- Season to taste with salt and pepper, and sprinkle in fresh thyme.
Assemble and Serve
- Spoon the sausage mixture into the squash halves and serve!
