Stuffed Acorn Squash
This Stuffed Acorn Squash is filled with hearty ingredients like sausage, kale & walnuts. Makes a wonderful dish for entertaining or even healthy meal prep!
This post is sponsored by Fisher Nuts.
Everytime I walk past the winter squash display in the produce section I have to grab a couple of something. Until I cooked up these Stuffed Acorn Squash a couple of weeks ago my counter was filled with a family of acorn squash, delicata squash and old reliable, spaghetti squash. It’s a good thing they have a pretty decent counter life because I’ve been more of a collector than a cooker lately so it took some time to finally getting around to baking them up.
I knew exactly what I wanted to do with the acorn squash though. I have prepared Stuffed Acorn Squash before and I absolutely love it. This stuffing is filled with crumbled Italian chicken sausage, kale, walnuts and grated Parmesan cheese – so simple and so delicious when you scoop up a bite with the sweet squash. Sausage and kale are a match made in heaven and adding crunchy walnuts to the mix just put it over the top. I’m very texture driven so I loved the crunch from the walnuts, along with the earthy nutty flavor.
Preparing this dish is pretty easy. I start with roasting the acorn squash in the oven while I cook the stuffing on the stovetop. You can always roast the squash ahead and just keep in the refrigerator until you are ready to cook the entire meal.
This could easily be a hearty dinner for your family or one to make for easy entertaining during the next few weeks of the holiday season. It makes for a beautiful presentation and your dinner guests will be impressed for sure! The recipe can easily doubled for a larger group.
You could also do what I did and use it as a way to meal prep and eat for lunch and dinner throughout the week. This time of year our evenings are all over the place so it was a nice meal for me to personally look forward on the nights that I wasn’t planning on cooking a family dinner. I also enjoyed this Stuffed Acorn Squash for lunch 2 days which was an absolute treat. It’s so simple to reheat in the microwave for about 3 minutes.
Did you know?
- The skin of acorn squash is edible so if didn’t see a heavy coating of wax on it when you bought it and washed it well before roasting it then dig in and and enjoy.
- Walnuts are the oldest known tree food (!!) and most common nut used in America. I always like to add walnuts to my dishes because they are an excellent source of omega-3 fatty acids and magnesium (and they taste good!).
- All of Fisher Nuts are fresh out of their shells, preservative free and non-GMO (and are now available on Amazon!).
If you are looking for some new recipes to serve over the holiday, try these Gingerbread Spiced Nuts, Walnut and Blue Cheese Stuffed Mushrooms and Apple, Celery and Nut Salad with Honey Dijon Vinaigrette.
Stuffed Acorn Squash
Yield: 4 servings
- 2 acorn squash
- 1 teaspoon olive oil
- coarse salt and fresh ground pepper, to taste
- 1 lb Italian chicken or turkey sausage, removed from casings
- 2 cups kale, chopped
- 1/2 cup Fisher Chopped Walnuts
- 1/2 cup Parmesan cheese, freshly grated
- Preheat oven to 425 degrees. Carefully cut each acorn squash into even halves and remove seeds with spoon. Place on baking sheet. Drizzle and brush with olive oil and sprinkle salt and pepper into each half and place in oven for 20 minutes.
- In a large nonstick skillet, brown Italian chicken or turkey sausage until cooked through about 7 minutes. Add kale and cook until wilted about 3-4 minutes. Stir in chopped walnuts and turn off heat.
- Spoon sausage, kale and walnut mixture into each acorn squash half. Top with freshly grated Parmesan cheese and bake for 10 minutes.
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