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An absolutely delicious fall Whole30 dinner - Acorn Squash is roasted and stuffed with sausage and sautéd mushrooms and kale.

Roasted Acorn Squash Stuffed with Sausage, Sautéed Kale & Mushrooms (Whole30)

An absolutely delicious fall dinner - Acorn Squash is roasted and stuffed with sausage and sautéd mushrooms and kale. Whole30, Gluten Free, Paleo. 

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

Roasted Acorn Squash

  • 2 medium acorn squash
  • 2 tbsp olive oil
  • salt and pepper to taste

Sausage & Sautéed Mushrooms & Kale

  • 1 lb ground sausage
  • 8 oz baby bella mushrooms
  • 2 cups kale chopped with large stems removed
  • 1/2 tsp fresh thyme

Instructions

Acorn Squash

  1. Preheat oven to 400.

  2. Slice the acorn squash in half and remove seeds (see HOW TO COOK ACORN SQUASH for tips above).

  3. Lay each squash half on a parchment lined baking sheet, face up, and drizzle with oil. Sprinkle with salt and pepper. 

  4. Bake for one hour. If your squash are large or small, either add or subtract about 10 minutes and watch closely toward the end of cook time. 

Sausage with Sautéed Mushrooms & Kale

  1. While the squash cooks, brown the sausage in a large skillet over medium heat for about 3 minutes, breaking apart as it cooks. 

  2. Spoon the sausage into a bowl and set aside. Don't wipe out the pan.

  3. Add the mushrooms to the skillet and sauté in the sausage grease, stirring occasionally, until browned.

  4. Stir in the kale and sautée together, stirring occasionally, for about 2 minutes. 

  5. Season to taste with salt and pepper, and sprinkle in fresh thyme.