Stuffed Acorn Squash

It’s sweet. It’s savory. It’s the perfecttt fall side dish!

Stuffed Acorn Squash

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

Directions:

  1. Squash
    1. Preheat your oven to 425° F and line a large baking sheet with parchment paper.
    2. Cut open each acorn squash so you have 4 halves and scoop out the seeds and strings.
    3. Drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper.
    4. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened.
  2. Stuffing (prepare while the squash is baking)
    1. Heat a large skillet over medium heat and add the remaining tablespoon of oil
    2. Crumble the sausage into the skillet and cook until about 3/4 of the way done.
    3. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant.
    4. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened.
  3. Once squash is soft scoop the goodness inside and sprinkle with parm!