Sausage and Kale Stuffed Acorn Squash

Sausage and Kale Stuffed Acorn Squash
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Spicy sausage, earthy kale, sweet cranberries and antioxidant-packed black or red rice fill oven-roasted acorn squash, sure to be a new fall favorite.


  • 3 acorn squash
  • 1 Tbsp. olive oil
  • 2 tsp. salt, divided
  • ½ tsp. ground black pepper
  • ½ cup red or black rice
  • 1 lb. bulk hot Italian sausage
  • 1 cup white onion, chopped
  • 1 bunch kale, stemmed and chopped
  • 1 cup dried cranberries


  1. Heat oven to 375° F.
  2. Cut squash in half through the stem end; scoop out seeds and brush with oil. Season with 1½ teaspoons salt and pepper. Place cut side down on a sheet pan. Roast 35-40 minutes or until tender.
  3. Meanwhile cook rice according to package directions. Set aside.
  4. In a large sauté pan over medium-high heat cook sausage, breaking in to bite size pieces, until browned and cooked through, and until internal temperature reaches 145° F. Remove from pan leaving a light coating of sausage fat in the bottom of the pan.
  5. Add onion, cook 2-4 minutes until softened. Add kale and remaining salt; cook 5-7 minutes until wilted and cooked down. Add sausage, rice, and cranberries; stir to combine.
  6. To assemble, divide stuffing mixture evenly between squash halves. Serve immediately.
  7. Refrigerate leftovers.


Look for acorn squash that are about 1-1 ½ pounds each. This size will nicely hold about ⅔ cups of filling.

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