Rustic Beef Sausage Stuffed Acorn Squash Dinner (Print Version)

Hearty Rustic Beef Sausage Stuffed Acorn Squash recipe. Flavorful, easy to make, and a comforting family favorite for cozy nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients

01 - 2 medium acorn squash
02 - 1 tbsp olive oil, plus more for roasting
03 - 1 lb ground beef sausage (mild or spicy Italian)
04 - 1 medium yellow onion, chopped
05 - 4 cloves garlic, minced
06 - 4 cups fresh kale, tough stems removed and chopped

→ Flavor Builders

07 - 1/2 cup chicken broth (low sodium)
08 - 1 tsp dried thyme
09 - 1/2 tsp smoked paprika
10 - Salt and freshly ground black pepper to taste

→ Creamy Binder

11 - 4 oz cream cheese, softened
12 - 1 cup shredded sharp cheddar cheese, divided

→ Finishing Touches

13 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, let's get those acorn squash ready! Preheat your oven to a cozy 400°F (200°C). Carefully halve each squash lengthwise; this can be a bit tricky, so be careful with your knife, hon. Scoop out all those stringy bits and seeds – a spoon works perfectly here. Then, brush the cut sides with a little olive oil, and season them with a pinch of salt and pepper. Place them cut-side down on a baking sheet. I always forget to season them sometimes, and it makes a difference, so don't be like me! Pop them in the oven to roast for about 30-40 minutes, or until they're tender when poked with a fork. You want them soft, but not mushy; we'll be baking them again later.
02 - While the squash is doing its thing, let's get this amazing filling going. Grab a large skillet and heat a tablespoon of olive oil over medium-high heat. Add your ground beef sausage, breaking it up with a spoon as it cooks. You want it beautifully browned and crumbled, not gray and steamed. This is where I always make sure the pan isn't too crowded, otherwise it won't brown properly – a mistake I learned the hard way! Once it's cooked through, drain any excess fat. We want flavor, not grease, you know? Transfer the cooked sausage to a bowl and set it aside for a moment.
03 - Using the same skillet (don't clean it yet, those bits are flavor!), reduce the heat to medium. Add your chopped yellow onion and cook until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for just another minute until it's fragrant – don't let it burn, hon, burnt garlic is a sad, bitter thing! Stir in the fresh kale, chicken broth, dried thyme, and smoked paprika. Let it simmer for a few minutes until the kale wilts down and the broth has mostly evaporated. The smell at this point is just divine, honestly, it fills the kitchen with such warmth!
04 - Now, let's bring it all together! Remove the roasted squash from the oven and carefully turn them cut-side up. In the skillet with the onion and kale mixture, add the cooked sausage back in. Stir in the cream cheese until it's melted and combined, creating a wonderfully creamy base. Then, mix in about half of the shredded cheddar cheese. Give it a good stir, and taste it! Adjust the salt and pepper if needed. I always taste it here, and sometimes add a little extra paprika; it's your kitchen, your rules! Carefully spoon this delicious Rustic Beef Sausage Stuffed Acorn Squash filling into each squash half, mounding it up nicely.
05 - Once your squash halves are generously stuffed, sprinkle the remaining shredded cheddar cheese over the top of each one. Return the stuffed squash to the baking sheet. Pop them back into the oven for another 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Keep an eye on them so the cheese doesn't get too dark – I've definitely scorched a few batches in my time, thinking "just five more minutes!" Sometimes less is more when it comes to that perfect golden crust. The house will smell absolutely incredible at this point; it's pure anticipation!
06 - Carefully remove the Rustic Beef Sausage Stuffed Acorn Squash from the oven. They'll be hot, so handle them with care! Let them rest for a few minutes before serving; this helps everything settle and prevents you from burning your tongue, which I've done way too many times in my excitement. Garnish with a sprinkle of fresh chopped parsley for a burst of color and freshness. The combination of the sweet, tender squash and the savory, creamy filling is just a dream. This dish is seriously satisfying and always a hit whenever I make it!

# Notes:

01 - Don't overcrowd the pan when browning the sausage; it steams instead of browns, and we want that lovely crust!
02 - Leftovers store beautifully in an airtight container for up to 3 days. Reheat gently in the oven for best texture.
03 - If you can't find acorn squash, small butternut squash halves work too. I've tried it, and it's still good!
04 - A sprinkle of fresh parsley and a dollop of sour cream or Greek yogurt just before serving adds a lovely freshness.

# Equipment Needed:

01 - Large skillet
02 - baking sheet
03 - sharp knife
04 - spoon

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 25g

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