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