Sausage Stuffed Delicata Squash

Sausage-Stuffed Delicata Squash filled with seasoned ground pork, kale, onion, apple, walnuts, and cranberries.

3.50 from 2 votes

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 4 Servings

Calories: 448kcal

Author :Laura Lynch

Ingredients

2 small delicata squashes
3 tablespoons olive oil divided
Salt and ground black pepper to season
1/2 pound ground Italian sausage
1/4 cup onion diced
1 clove garlic minced
1/2 tablespoon fresh sage chopped (see notes)
1/2 tablespoon fresh rosemary chopped
1/2 tablespoon fresh thyme chopped
2 cups kale stems removed and chopped
1/2 medium apple chopped
1/4 cup walnuts chopped and toasted
2 tablespoons dried cranberries

Instructions

Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Wash and half the delicata squashes. Remove the seeds and insides with a spoon. Drizzle on half of the olive oil, rub it all over the flesh part of the squash. Sprinkle with salt and pepper.
Place the squash halves, face up, on the baking sheet and cook for 30-35 minutes, until fork tender.
Heat a large skillet over medium heat and add remaining olive oil. Crumble the sausage into the skillet and cook until almost done, about 5 minutes. Add the onions and garlic and saute for 2 minutes until soft and fragrant. Add the herbs, stir, and continue to cook another 2 minutes.
Add in the kale, apples, and walnuts. Cook until just softened, about 2 minutes.
Remove from heat, stir in the cranberries, and season the mixture to taste with salt and pepper.
When the squash is done, remove it from the oven and turn the oven to broil.
Spoon the sausage mixture evenly into the squash halves and place them back onto the baking sheet. Broil for about 3 minutes, until the tops are browned.

Notes

If using dried herbs, cut the amount down to 1 teaspoon each.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.