Aggie's Kitchen

Roasted Acorn Squash Bolognese

Roasted Acorn Squash Bolognese is hearty, healthy and low carb. Enjoy it on cozy winter nights.

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Roasted Acorn Squash Bolognese is hearty, healthy and low carb. Enjoy it on cozy winter nights.

Leftovers…love ’em or hate ’em? I have mixed feelings about leftovers. They aren’t something that I normally get excited about, but I’m usually grateful for, especially at lunchtime the next day. I especially love when I can take leftovers and create something “new” with with them. This Roasted Acorn Squash Bolognese is a leftover mash-up (of these two recipes) that I enjoyed for lunch a couple of weeks ago. I’ve never eaten acorn squash this way and it was absolutely delicious!

I had just enough left over for a great low-carb meal for one…but this could easily be prepared for dinner. I love roasting acorn squash this way, it is simple and once it’s cooked up you just grab yourself a fork and knife and dig in. The squash cuts right off the skin, and when it’s topped with a hearty turkey and kale bolognese sauce it becomes such a filling, healthy meal that is truly perfect for this time of year.

With the time change and the evenings creeping up earlier I’m always craving warm, comfort food for dinner. Having lower carb options that down weigh me down is always a good thing.

The shorter days definitely make the evenings more cozy, wouldn’t you agree? I feel like it forces us to slow down a bit more, and just relax. I’ll take it.

Roasted Acorn Squash Bolognese is hearty, healthy and low carb. Enjoy it on cozy winter nights.

Have a great week!

Print Recipe

Roasted Acorn Squash Bolognese

Yield: 4 servings


For the squash:

  • 1 acorn squash
  • 2 teaspoons olive oil
  • kosher salt and fresh ground pepper

For the sauce:

  • 1 lb lean ground turkey
  • 1 tablespoon olive oil
  • 2 carrots, minced
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 3 handfuls chopped kale
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 1 tablespoon oregano
  • salt and pepper, to taste


  1. Preheat oven to 425 degrees.
  2. Carefully cut acorn squash in half, then cut halves into quarters. Scoop out seeds and discard. Place on baking sheet and drizzle olive oil over top of each quarter. Sprinkle with salt and pepper and bake in oven for 30 minutes.

While squash is roasting prepare your sauce:

  1. In a large skillet or medium saucepan, heat oil over medium heat. Add onions, garlic and carrots and cook for about 5-7 minutes until soft.
  2. Increase to medium-high heat and add turkey to vegetables, crumbling with a wooden spoon or spatula. Cook turkey meat until no longer pink.
  3. Add kale to turkey mixture, one handful at a time. Each time you add the kale, carefully stir into meat mixture until it starts to wilt down.
  4. Once kale is wilted, add crushed tomatoes and tomato sauce. Add oregano, a big pinch salt and fresh ground pepper and bring to a slow boil. Reduce to low heat and let simmer for about 15- 20 minutes, stirring occasionally. Taste for salt and pepper and adjust to your liking.

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More fall squash recipes for you to try:

Delicata Squash and Sausage Gratin | Kalyn’s Kitchen

Stuffed Butternut Squash with Quinoa, Cranberries and Kale | Well Plated

Creamy Butternut Squash Soup | Reluctant Entertainer

Low Carb Pancetta Stuffed Delicata Squash | All Day I Dream Of Food

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17 Responses to “Roasted Acorn Squash Bolognese”

  1. Rachel Cooks posted November 10, 2014 at 6:29 am

    Such a positive view of the early darkness — forcing us to slow down and relax. I love that! And I’ll definitely take it too. 😉

  2. Erica posted November 10, 2014 at 7:35 am

    mmmmmmm deliciousness. I can’t get enough squash right now. Those pants are so cute #need. Oh the sea of toys- I live in one too 😉

  3. Wenderly posted November 10, 2014 at 7:48 am

    I LOVE these!! Gorgeous!

  4. Liz @ The Lemon Bowl posted November 10, 2014 at 8:11 am

    Yes I completely agree. It’s hibernation season!!! Love this squash recipe and I bet it’s more flavorful than spaghetti squash.

  5. Kim posted November 10, 2014 at 8:13 am

    1.) I am embarrassed to say I have never made acorn squash. But I love adding this sauce to it to entice my family to eat it…. esp since they love spaghetti squash. Thanks for yet another healthy dinner idea.

    2.) I ordered those Gap PJ pants this weekend when I saw you talk about them. 40% off with the sale/code going on. Woo Hoo! PS ~ Look at those skinny legs! So proud of how hard you’ve worked! Lookin’ good Momma!

    Have a great day Friend!

  6. Amina | PAPER/PLATES posted November 10, 2014 at 8:30 am

    So creative, and excellent for autumn!

  7. Patricia @ Grab a Plate posted November 10, 2014 at 9:33 am

    Wow! This looks so tasty & great for the holidays and fall season!

  8. Loran | OldWorldKitchen | posted November 10, 2014 at 10:12 am

    Mmmm! Yummy lookin’! I have never been huge on acorn squash, but we’ve always fixed it with brown sugar and butter. This looks delicious and savory! And your pajama pants are to die for 🙂 Cozy, cozy!

  9. Kristen posted November 10, 2014 at 11:05 am

    I love acorn squash and need to make it more often.
    And those PJ pants? I would never take them off! Love those!

    • Aggies Kitchen posted November 10, 2014 at 1:49 pm

      I’m embarrassed at how much I’m wearing them…they are “sweater leggings”, I want to go out in them.

  10. Valerie | From Valerie's Kitchen posted November 10, 2014 at 3:12 pm

    I love ground turkey recipes and the idea of pouring this deliciousness over acorn squash is genius. Love it, Aggie. Super cute leggings 🙂 I love The Gap!

  11. Gaby posted November 10, 2014 at 9:39 pm

    CUTE PJ’s! I am looking forward to trying this recipe really soon!

  12. Emma posted November 11, 2014 at 5:18 am

    Yum! love, love, love this! Such a great idea, thanks for sharing. Can not wait to try it out 🙂

  13. Donna@NothingChocolate posted November 12, 2014 at 11:04 am

    This looks so rich! I first thought it was vegetarian but then realized such richness could only come from a meat. Nice job. A definite try!

    • Aggies Kitchen posted November 12, 2014 at 11:07 am

      Thank you! I bet a good hearty mushroom “bolognese” would be a great vegetarian option though…I may have to try that next time 🙂

  14. athletic avocado posted November 18, 2014 at 3:50 pm

    awesome post! thanks for sharing!


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