Sausage Stuffed Acorn Squash Recipe

We love our local CSA from Golden Earthworm farm on the North Fork of Long Island. It allows us to support our local farms and every week serves as a teaching moment for our kids about what foods are in season and the importance of knowing your farmers. Sometimes, however, we get overwhelmed. As the weather gets cooler, the invasion of squash begins. It forces us to get creative. That’s how this recipe for sausage and cheese stuffed squash happened. It is a pretty simple preparation and can be changed to suit your taste. Want it spicy? Add some chili flakes. Have some leafy greens lying around?  Throw them in. Really, anything mixed with sausage and cheese is delicious, so just throw it in.


    • 2 acorn squash, cut in half down the middle, seeds removed
    • Olive oil
    • Salt and pepper to taste
    • 8 ounces Italian sausage meat (hot or sweet depending on your preference)
    • 1/2 large onion, chopped
    • 2 cloves garlic, finely chopped
    • 3 cups finely chopped Toscano kale (or any other leafy green- spinach, collards, etc)
    • 8 ounces shredded mozzarella cheese
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons panko breadcrumbs
  • Heat oven to 375°
  • Cut a thin slice off of the bottom side of each squash half to stop it from wobbling
  • Coat flesh side with olive oil, then sprinkle salt and pepper to taste
  • Place squash flesh side down on a baking sheet or in a pan, bake until tender (should be around 25-30 minutes)
  • Remove from oven, flip squash over and let cool a bit so they are easier to handle
  • Turn oven up to 400
  • Add one tablespoon of olive oil to a large skillet over medium heat
  • Add sausage and brown (5-7 minutes), making sure to break up the sausage into pieces, then transfer to a large mixing bowl.
  • In the same skillet, add another 2 teaspoons of oil and sautee onion and kale until tender.
  • Add garlic and cook for 30 seconds, making sure not to burn the garlic.
  • Add onion / kale mixture to the bowl with the sausage
  • Stir in mozzarella, parmesan, and breadcrumbs. 
  • Divide the mixture into the four halves of squash
  • Place the halves in a baking dish and roast in the over for 15-20 minutes, or until the cheese is melted and gooey and delicious
  • Optional- drizzle with olive oil and finish under the broiler if you want a crispy top.
The perfect way to use up all of that fall squash
The perfect way to use up all of that fall squash

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