Stuffed Acorn Squash Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved acorn squash stuffed with Italian sausage, kale, apple, pecans, and sage. A hearty, festive main with autumn flavors, perfect for holiday tables and special gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 small acorn squash (5-6 inches in length) or substitute other small winter squash.
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- salt, and pepper to taste
- 1 cup Italian sausage- or sub turkey sausage or vegan sausage, browned
- 2 tablespoons olive oil
- 2 cups parsnip, peeled, diced (two medium-sized)
- 1 cup onion, diced
- 1 cup apple (Gala, Honey Crisp), diced
- 2 tablespoons fresh sage, chopped
- salt and pepper to taste
- splash white wine (or sub-water)
- 2 cups chopped lacinato kale
- 1/2 cup maple pecans (recipe below) or toasted pecans
- fresh grated nutmeg (or ¼ teaspoon ground)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 484mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1146mg
- Calcium
- 120mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 484MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.