Name: Easy Sausage-Stuffed Acorn Squash with Kale
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 acorn squash (medium sized); 8 oz bag kale; 2 cloves of garlic; 1 tbsp Olive oil; 1 package of mild italian chicken sausage (or four to five leftover sausages, diced); 15.5 oz can cannellini beans (or 2 cups rice or quinoa); ½ cup grated parmesan (A total of one cup of cheese - 1/2 cup mixed in, 1/2 cup for topping); ½ cup freshly grated parmesan; ¾ cup italian panko crumbs

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Sausage-stuffed acorn squash is a hearty, healthy meal that’s easy to make and perfect for using leftovers. This stuffed acorn squash with kale recipe combines savory Italian sausage, nutrient-packed kale, and creamy cannellini beans for a frugal squash recipe that’s big on flavor.

Acorn squash stuffed with kale, white beans, and cheese on a white plate, placed on a woven mat. — Sausage Stuffed Acorn Squash Recipe. Photo Credit: Recipes From Leftovers.

How to Make Sausage-Stuffed Acorn Squash with Kale

This recipe is ideal for busy weeknights or when you want to use up odds and ends from your fridge. The versatile ingredients make substituting or adding items like leftover rice or other vegetables easy for a “stuffed acorn squash with rice” twist.

Ingredients

You’ll need just a handful of ingredients, many of which might already be in your pantry or fridge. Here’s what you’ll need:

2 acorn squash
8 oz bag of kale (or leftover kale from another meal)
2 cloves garlic, chopped
Olive oil
1 package mild Italian chicken sausage (or any cooked sausage you have on hand)
15.5 oz can cannellini beans
½ cup grated Parmesan (plus an additional ½ cup freshly grated for topping)
¾ cup Italian panko crumbs

Directions

This dish comes together in under an hour, making it a manageable option even on a busy evening. Follow these steps to create this stuffed acorn squash with kale dish.

Four dark green acorn squash on a white surface. — *How to make stuffed acorn squash with kale. Photo Credit: Recipes From Leftovers.*

A frying pan with cooked kale on a light surface, next to a wooden spoon. — *How to make stuffed acorn squash with kale. Photo Credit: Recipes From Leftovers.*

Preheat and prep.
Preheat your oven to 400°F. Wash the acorn squash thoroughly. Cut each squash in half lengthwise, starting at the stem, and scoop out the seeds with a spoon. Coat the inside of each squash half with olive oil.
Roast the squash.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40 minutes or until the skin shows orange discoloration and the flesh is fork-tender.
Prepare the filling.
While the squash is roasting, de-stem the kale, discarding any thick stems. Add the leafy portions to a pan with olive oil and cook over medium heat until wilted. Stir in the chopped garlic and cook until fragrant. Set aside.
Cook the sausage.
In the same pan, add a little olive oil and the sausage. Break it into smaller pieces and cook until browned and fully cooked through. Add the cannellini beans, grated Parmesan, and panko crumbs to the pan, stirring to combine. Return the kale mixture to the pan and mix everything until it holds its shape.
Stuff and bake.
Remove the squash from the oven and carefully flip each half over. Divide the sausage mixture evenly among the squash cavities, pressing it in gently. Top with freshly grated Parmesan.
Finish in the oven.
Return the stuffed squash to the oven for 5 minutes or until the cheese on top is melted and golden. Serve warm.

Why This Recipe Works for Leftovers

This stuffed acorn squash with kale is a great way to reduce food waste and save money. Leftover kale, cooked rice, or even bits of stale homemade bread can be repurposed into the filling.

The first time I made this, I had leftover kale from my Crunchy Kale, Cranberries and Chicken Salad. That’s another of my favorites!

Cannellini beans from an open can, or any leftover sausage, work perfectly in this recipe. It’s a frugal squash recipe that still feels fresh and satisfying.

We started growing squash in our kitchen garden three years ago. That first year, we had a bumper crop.

I was thrilled but quickly realized I needed creative ways to use all that squash. This recipe was born out of that gardening season and remains a family favorite.

Sausage-Stuffed Acorn Squash as a Side Dish

Feeding a crowd? Maybe you’re looking for a new freezer meal to add to your meal plan.

This stuffed acorn squash recipe with sausage and kale makes a great cold-weather dish for a holiday feast or get-together.

Serve it alongside Parmesan Carrots and Grandma’s Classic Stuffing. It’s a great way to really stretch your food budget for celebrations.

FAQs

If you have questions about making sausage-stuffed acorn squash, you’re not alone. Below are answers to some of the most common ones. If your question isn’t here, leave it in the comments.

Can I use a different type of squash?

Yes, you can substitute other winter squash varieties like butternut or delicata squash. However, keep in mind that cooking times may vary depending on the size and texture of the squash.

How can I make this recipe vegetarian?

For a vegetarian version, omit the sausage and increase the beans or add cooked grains like quinoa or rice. You can also use plant-based sausage as a meat-free alternative.

Can I freeze the stuffed acorn squash?

Yes, this is a great make-ahead recipe. Once the squash is stuffed and cooled, wrap each half tightly in foil or plastic wrap and freeze. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F until heated.

This sausage-stuffed acorn squash with kale is a versatile, healthy stuffed acorn squash recipe perfect for any season. Whether repurposing leftovers or starting fresh, it’s an easy, frugal way to create a wholesome meal.

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