Ingredients
Scale
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound ground Italian sausage (sweet or spicy)
- 1/2 cup yellow onion, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 2 cups chopped kale or spinach
- 1/2 cup cooked quinoa or wild rice
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat your oven to 400°F (200°C). Slice a tiny sliver off the rounded bottom of each squash half so they sit flat without wobbling. Brush the insides of the squash with one tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet. This allows the edges to caramelize while the steam softens the flesh. Roast for 30 minutes or until the skin is easily pierced with a fork.
- While the squash roasts, prepare the filling. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the ground sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Stir in the onion, celery, and garlic, sautéing for about 5 minutes until soft. Fold in the kale, cooked quinoa, cranberries, pecans, and fresh thyme. Cook for another 2-3 minutes until the kale wilts. Remove the roasted squash from the oven, flip them over, and divide the filling equally among the cavities. Sprinkle the tops with Parmesan cheese and return to the oven for 10-15 minutes until the cheese melts and turns golden brown.
- Remove the baking sheet from the oven and let the squash cool for 5 minutes. Use a wide spatula to carefully transfer each squash half to an individual serving plate. Garnish with an extra sprinkle of fresh herbs or a drizzle of balsamic glaze if desired. Serve immediately while the filling is hot and the squash is tender. This dish pairs excellently with a crisp side salad or a light white wine.
- Cook Time: 65 minutes