Stuffed Acorn Squash

When it’s cold out, there’s nothing like being able to sit inside and fill up on warm, seasonal vegetables. Winter squash is hearty, filling and healthy, and is the perfect way to make sure you’re not over indulging as winter really sets in.

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Right now, though, the weather here is really dreary. We were supposed to have an ice-pocalypse, but the freezing rain eventually became regular rain, so it’s sort of just cold and wet. That’s cooking weather, so I decided to share this recipe for stuffed acorn squash that’s delicious, satisfying and might even make you forget about the Inauguration this week.

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When I found a reasonably sized acorn squash at the grocery store, I immediately knew what I wanted to do, and the results were awesome. Soft, roasted squash, sautéed kale and spicy pork sausage are a great combination no matter what, but are even better in this sort of weather. Give this super easy recipe a try and let me know how it goes. Enjoy!

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Ingredients

  • 1 medium acorn squash
  • olive oil, salt and pepper
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ½ pound sausage (I used spicy pork sausage, but anything will do)
  • 5-7 leaves lacinato kale

Instructions

Preheat the oven to 400º F.

Using a heavy and very sharp knife, cut the ends off each side of the acorn squash, leaving a flat bottom on both the top and the bottom. Be careful not to slice too deeply, because you don’t want an opening at the bottom.

Slice the squash in half (the short way) and scoop out any seeds and extra fibers. The seeds can be eaten roasted, like pumpkin seeds!

Rub each squash boat’s interior with olive oil, then sprinkle on salt, pepper, the rosemary and the thyme, making sure to coat each half evenly.

Place the squash halves face down on a greased baking sheet and roast for 30-35 minutes, or until the interior of the squash is fork tender slightly browned.

In a large skillet, cook up your sausage until it is cooked and fully crumbled; sausage really does need to be cooked all the way through.

Rinse and de-stem the kale, and cut it into thin ribbons.

Using the extra fat from cooking the sausage, sautée the kale until it is limp and cooked down to almost half its original size.

Scoop half the kale and half the sausage into each half of the squash, and serve.

 

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