Stuffed Acorn Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves stuffed with Italian sausage, sautéed kale, apple, and herbs. A savory fall dish that balances meat, greens, and sweet fruit in one vegetable shell.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 acorn squash
- ½ pound ground Italian sausage* (See Notes)
- 1 to 2 tablespoon olive oil
- 1 cup diced white or yellow onion (finely diced (from about half of a large onion))
- 3 to 4 cloves garlic (finely minced)
- 3 cups kale (cleaned and chopped (Swiss chard or fresh spinach okay))
- 2 stalks celery (finely diced)
- 1 medium apple (peeled and diced (Granny Smith, Honeycrisp, Gala, Fuji, or other firm and crisp apple))
- 2 fresh sage leaves (finely chopped** (See Notes))
- 1 teaspoon fresh rosemary (finely chopped**)
- ½ teaspoon fresh thyme (finely chopped**)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 2 tablespoon nuts (chopped pecans or walnuts; and/or use pumpkin or sunflower seeds instead)
- ½ cup crumbled feta cheese (queso fresco or shredded Parmesan may be substituted, optional and as desired)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1178mg
- 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
- 935mg
- Calcium
- 136mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.