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Stuffed Acorn Squash with Sausage and Kale

The CU Anschutz Culinary Medicine team has a recipe for Stuffed Acorn Squash with Sausage and Kale that is perfect for chilly evenings at home.

Stuffed Acorn Squash with Sausage and Kale Ingredients (Serves 4)

  • 2 acorn squash, cut in half and seeds removed
  • 2 tsp. olive oil
  • 1 tsp. paprika
  • 1/8 tsp. kosher salt
  • 1/8 tsp. pepper
  • 1 + 1 Tbsp. olive oil
  • ½ lb. turkey Italian sausage, casings removed
  • ½ large onion, diced
  • 2 cloves garlic, minced
  • 4 cups white mushroom, diced
  • ½ bunch of kale, ribs removed and torn into pieces (about 3 cups)
  • ½ cup low sodium tomato sauce
  • ¼ tsp. black pepper


  1. Preheat oven to 370 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
  4. Bake in oven for 50-60 minutes, until skin is soft and fork-tender.
  5. Heat 1 tablespoon olive oil in a skillet over medium-high heat and add sausage, using a wood spoon break into coarse pieces. Cook until brown.
  6. Add remaining 1 tablespoon oil and onions; cook until they’re soft, 3 minutes. Add garlic and cook for 30 seconds.
  7. Add mushroom and cook for 3 to 5 minutes. Stir occasionally.
  8. Add kale and tomato sauce and cover the skillet with a lid, cooking until kale is tender.
  9. Divide filling among squash.

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