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!

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