Sausage Stuffed Acorn Squash Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with Italian sausage, mushrooms, celery, kale, and breadcrumb stuffing, baked until tender. A hearty, vegetable-forward main that works for weeknights or special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 acorn squash, (halved and seeded)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, (divided)
- 1 teaspoon freshly ground black pepper, (divided)
- 1/2 pound ground sweet Italian sausage
- 1/2 pound cremini mushrooms, (about 5-6 medium, sliced)
- 2 stalks celery, (diced)
- 1 small yellow onion, (diced)
- 3/4 cup chopped kale leaves, (stems removed)
- 1/2 yellow bell pepper, (diced)
- 3 cups dried cube bread stuffing, (½ inch cubes)
- 1 cup shredded Gouda cheese, (divided)
- 1/2 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts
- 1/4 -1/2 cup chicken broth
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 1828mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1216mg
- Calcium
- 443mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1828MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.