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Lightened-Up Stuffed Acorn Squash with Sausage and Apple

lightened-up stuffed acorn squash with sausage and apple - featured image
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A lighter, healthier take on stuffed acorn squash, featuring savory chicken sausage, sweet apple, and hearty kale, all roasted to perfection. This comforting fall dinner is quick, easy, and packed with flavor.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1 tablespoon olive oil (for brushing squash)
  • Salt and black pepper (for seasoning squash)
  • 12 ounces sweet Italian chicken sausage (about 3 links, casings removed)
  • 1 tablespoon olive oil (for sautéing)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium Honeycrisp or Gala apple, diced (about 1 cup)
  • 1 cup chopped kale, stems removed
  • 1/2 cup panko breadcrumbs
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper (to taste)
  • 2 tablespoons grated Parmesan cheese (for topping, optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with 1 tablespoon olive oil, season with salt and pepper. Place cut-side down on the baking sheet.
  3. Roast squash for 25 minutes until fork-tender but still holding shape.
  4. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken sausage (removed from casings) and cook, breaking it up, until browned and cooked through (5-6 minutes). Transfer to a plate with a slotted spoon, leaving some fat in the pan.
  5. Reduce heat to medium. Add diced onion to the same skillet and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  6. Add diced apple, chopped kale, dried cranberries, and chopped pecans. Cook 2-3 minutes until kale wilts and apple softens slightly.
  7. Return cooked sausage to the skillet. Add panko breadcrumbs, fresh sage, dried thyme, and red pepper flakes (if using). Stir to combine. Taste and adjust seasoning with salt and pepper.
  8. Remove squash from oven. Carefully flip each half over. Divide filling evenly among the four squash halves, mounding slightly.
  9. Sprinkle grated Parmesan cheese over the tops. Return to oven and bake 15-20 minutes until filling is heated through and tops are golden brown.
  10. Let squash rest on baking sheet for 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Don’t skip pre-roasting the squash for best texture. Use chicken sausage with at least 10g fat per serving to avoid dry filling. Toast pecans for deeper flavor. Adjust liquid levels if apple is very juicy. Filling can be prepped up to 2 days ahead.

Nutrition

Keywords: stuffed acorn squash, lightened-up, sausage, apple, fall dinner, healthy, easy

Find it online: https://goldensimmer.com/lightened-up-stuffed-acorn-squash-with-sausage-and-apple/