Description
Stuffed Acorn Squash with Sausage, Kale, and Cranberries
Ingredients
2 medium acorn squash, halved and seeds removed
2 tbsp olive oil
1 lb Italian sausage, crumbled
2 cups fresh kale, chopped
1/3 cup dried cranberries
1/4 cup pecans, roughly chopped
1/2 cup breadcrumbs (or panko)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Directions
Prepare the squash: Preheat oven to 400°F (200°C). Brush the insides of the acorn squash with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 25 minutes.
Cook the filling: In a skillet, cook the sausage over medium heat until browned. Add garlic and kale, cooking until kale is wilted. Stir in breadcrumbs, Parmesan, cranberries, and pecans. Mix well.
Stuff the squash: Flip the roasted squash halves cut-side up. Spoon the sausage mixture into each half, packing it slightly.
Bake: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until golden and heated through.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: ~320 kcal per serving
#StuffedAcornSquash #HealthyFallRecipes #SausageAndKale #ComfortFood #FallFavorites
