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Stuffed Acorn Squash
It’s sweet. It’s savory. It’s the perfecttt fall side dish! Stuffed Acorn Squash
Course:
Side Dish
Ingredients
2
medium-large
acorn squash
avocado oil or olive oil
Sea salt and black pepper
Italian sausage
onion
garlic
sage leaves
rosemary leaves
thyme leaves
kale
apple
pecans
dried cranberries
Instructions
Preheat your oven to 425° F and line a large baking sheet with parchment paper.
Cut open each acorn squash so you have 4 halves and scoop out the seeds and strings.
Drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper.
Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened.
Stuffing (prepare while the squash is baking)
Heat a large skillet over medium heat and add the remaining tablespoon of oil
Crumble the sausage into the skillet and cook until about 3/4 of the way done.
Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant.
Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened.
Once squash is soft scoop the goodness inside and sprinkle with parm!