I first tried these Kale and Sausage Stuffed Acorn Squash back in the fall when squash were plentiful at the farmers market. I was still staying with my girlfriend in Toronto each week and traveling back and forth on weekends to see my kids. On one of my first trips back home, I noticed this farmer’s market along Hwy 400 and convinced my husband we HAD to stop. I was in heaven. The white pumpkins caught my eye first. Then I saw the bins filled with squash, some types I had not even heard of before.
Acorn squash are one of my father’s favorite so I grew up eating fresh squash from my parent’s garden. The squash was always roasted in the oven and served with butter but never stuffed. I don’t even think Kale was even a thing back when I was little.
With my girlfriend (hostess) following a gluten sensitive diet, I decided to grab a few acorn squash for dinner. I found a recipe for Kale and Sausage Stuffed Acorn Squash on the Epicurious website and modified it to make it nut free (due to allergies) and a little more affordable to make.
One thing I did find out while making these Kale and Sausage Stuffed Acorn Squash is that you can buy sausage meat filling for about 25% less than it costs to buy the sausages. (So you save money and it takes less effort on my part?? Sign me up!) I buy my sausages from a local butcher so I was thrilled when the lady at the store told me this was even an option. This meal cost me less than $10 to make and it fed 4 people!!
My girlfriend and husband enjoyed the delicious recipe for Kale and Sausage Stuffed Acorn Squash so much, she asked me if I could buy her some acorn squash on my next trip home. What? You’re asking me to stop at the farmers market again? Ok, you don’t have to twist my arm too hard. 😉
Fast forward a few months and we’re in January. Have you noticed the price of vegetables lately?? Especially if you live in Canada! They blame it on the poor Canadian dollar not to mention most vegetables are out of season right now. $7.00 for a cauliflower?? I’ll pass. I did find the price of squash a more affordable price then most vegetables so I pulled out my recipe for Kale and Sausage Stuffed Acorn Squash again. It’s an easy healthy, delicious and affordable dinner recipe. I hope you enjoy it as much as our family does!
Kale and Sausage Stuffed Acorn Squash
- 2 medium acorn squash , halved down the middle, seeds removed
- freshly ground black pepper
- 3 tbsp olive oil , divided
- 1 lb sausage meat , casings removed
- 1 batch of green onions , chopped
- 2 cloves garlic , finely chopped
- 1 batch kale , torn into pieces
- 1/2 cup chicken broth
- 2 tablespoons grated fresh Parmesan
- 2 tablespoons breadcrumbs
Heat oven to 375°. Cut the squash in half and scrape out the seeds with a spoon. Season the inside of the squash with a drizzle of olive oil (1 tbsp), salt and pepper. Bake the squash face down on an aluminum foil lined baking sheet. Bake for about 30 or until soft and tender. Remove from the oven.
Heat 1 tbsp of olive oil in a large non-stick pan. Add in the sausage and cook until brown. Remove from the pan and set aside.
In the same pan, add an additional tablespoon of olive oil and cook the green onion until tender. Add the garlic and cook for an additional 30 seconds. Do not over cook.
Add the chopped kale to the pan along with the broth. Cover and cook until the kale is tender. Toss in the cooked sausage and stir to combine.
Scoop the filling into the squash halves. In a separate small bowl, combine the Parmesan cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the kale mixture.
Place the stuffed squash under the broiler until the breadcrumb mixture is golden.