![]() And as much as his table manners are lacking, I love to see him enjoying the food I make (especially when I sneak him extra veggies, muah ha ha). When I made this, my five year old was spooning the sausage mixture into his mouth, barely swallowing before shoving more in. Once the sausage is cooked through, the mushrooms are tender, and the kale is cooked down a bit, it’s ready to assemble! Stuff each acorn squash half with the mixture, season to taste, and dig in! ![]() Toss in the mushrooms and kale, being careful not to overcrowd the skillet. Grab a large skillet and brown the sausage over medium heat, breaking it apart while it cooks. Most importantly, the texture ends up really similar! I suspect texture is the biggest culprit for why my kids won’t eat mushrooms, so this is super important! The mushrooms will take on the flavor of the sausage. If your kids (or anyone in the house) HATES mushrooms, dice them up really small. While the squash is cooking, we’ll get to work prepping the goodness that goes inside! Cut the kale into bite-sized pieces, and dice the mushrooms. You may also like: Roasted Spaghetti Squash, Air Fryer Garlicky Mushrooms. If you have a particularly large or small squash, either add or subtract about 10 minutes and watch closely near the end of the cook time. Lay on a parchment lined baking sheet, face up, and roast at 400☏ for one hour.For this recipe, choose oil, salt and pepper. Drizzle the flesh with either: Olive oil, salt and pepper (savory) OR melted ghee, maple syrup, and a touch of cinnamon (sweet).If you don’t do this, you’ll be man-handling your squash come dinnertime. This allows you to easily remove bite-sized pieces with a fork easily once it’s cooked. Score the flesh of the squash in a cross-hatch pattern before baking.The sharpened edges on the grapefruit spoon make this job like a thousand times easier. Use a grapefruit spoon to scrape and remove the seeds.The solution: Cut it sideways, roast it, and once it’s cooked and cooled a bit, you can easily trim the bottoms of each half so it sits flat. This is a LOT easier when you cut it on its side (NOT from stem to bottom).People sometimes don’t like to do this, because it won’t sit flat to function as a bowl to stuff the squash with other yummy goodness. Make sure the squash is stable before you cut it.Even with the sharpest knives, squash are really hard. This softens it just enough to make it a little easier to cut. Microwave each squash alone for about 1 minute.It can be a little tricky, though, so here are some tips for how I like to do it: You can bake them, cook them in the instant pot or slow cooker, heck, you can even air fry acorn squash!įor this recipe, I roasted them, because I love how it gets all caramelized on the outside and soft and sweet on the inside. The really nice thing about acorn squash is there’s really no wrong way to cook them. Trust me, this recipe is super simple and incredibly forgiving, but there are some tips to help you get it exactly right. I like using sweet or mild Italian sausage, but any kind you enjoy will work great. Here’s what you need to make this crowd-pleasing dish at home! Does it get any easier than that? And hello, it’s unbelievably flavorful and filling. Well, this meal is made of literally five ingredients (besides the oil, salt and pepper, I mean). And once the acorn squash are roasted (which you can do in advance, by the way), the whole meal comes together in about 10 minutes. It’s just one of those meals that can warm you up when you come in from the cold, nose and cheeks still rosy. It’s made with just a handful of seasonal ingredients, plus it’s super easy to make! The acorn squash halves are roasted to tender perfection, then stuffed with a savory mix of ground sausage, mushrooms, and kale. The flavor is so rich and sweet (check out my acorn squash with maple almond drizzle recipe!), and today, it’s the star of the show! In any case, it’s officially fall, and I really love squash at this time of year, especially acorn squash. It’s fall, y’all! Full disclosure, I’ve been living in the South for five years but I don’t feel comfortable saying the word “y’all.” With my New York accent, it comes out like “yawl.” I have 100% claimed it when I write, though. Roasted Acorn Squash Stuffed with Sausage, Sautéed Kale & Mushrooms (Whole30).
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