Stuffed Acorn Squash

Stuffed Acorn Squash
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Baked Acorn Squash

Author: Katie Jantzen, West End Farm


  • 2 acorn squash, halved, seeds removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz. ground sausage
  • 1 onion, finely chopped
  • 1 celery stalk, chopped
  • 1 apple, diced
  • 2 cloves garlic, minced
  • 4 cups tightly packed torn kale or chopped spinach
  • 1/3 cup chicken broth
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup grated fresh parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/4 teaspoon sage


  1. Heat oven to 400°. Cut a thin slice off round side of each squash half to create a stable base. Brush/spray halves with oil and sprinkle with salt and pepper. Place squash hollow side down on a baking sheet lined with aluminum foil and bake until golden a
  2. Cook sausage.Using grease from sausage, cook onion and celery for 3 minutes.Add apples and sauté another 2 minutes or until softened.Add garlic and cook another minute. Add greens and toss, then add broth. Cover andsteam until greens are tender, 5 minutes
  3. Divide filling among squash. In a bowl, combine walnuts, cheese, sage, and breadcrumbs; sprinkle evenly over squash bowls. Broil until topping is golden, 1-2 minutes (keep watch--it browns quickly).
Main Ingredients: 

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