Stuffed Delicata Squash with Sausage
Make this perfectly tender stuffed squash filled with sausage, kale, and melty cheese. It's an easy dish that comes together in just 30 minutes, making it perfect for your next weeknight dinner.
Servings: 4
Calories: 406kcal
Ingredients
- 2 delicata squash halved lengthwise and deseeded
- 1 Tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces pork sausage casings removed-see notes
- ½ cup diced onion
- ½ cup diced red bell pepper
- 1 stalk celery diced
- 2 cloves garlic minced
- 8 leaves fresh sage minced
- 2 cups chopped kale
- 1 cup shredded swiss cheese
Instructions
- Preheat oven to 375°F. Brush cut sides of squash evenly with ½ of the olive oil. Sprinkle with the ¼ teaspoon salt and ¼ teaspoon of the pepper. Place cut sides down on a large baking sheet. Bake for 15 minutes.
- While the squash is roasting make the filling. In a large skillet heat the remaining oil over medium heat. Add the sausage, onion, celery, and bell pepper. Cook until the sausage is browned, breaking it up with a fork. About 8 minutes.
- Add the garlic and cook for 30 seconds. Stir in the kale and sage and cover the pan. Cook for 1-2 minutes to wilt the kale. Taste the filling for salt and pepper. Stir in ½ of the cheese.
- Remove the pan from the heat and stir in half the cheese. Divide the mixture between the four pieces of squash. Sprinkle the remaining cheese on top.
- Bake for 12-14 minutes until cheese is melted and starting to brown and the squash is tender.
Notes
- I suggest using a peppery breakfast-style sausage (one without any maple or sugar). If you can't find that, use sweet Italian sausage.
🌡️Storing Leftovers
Store leftover squash in an airtight container and place it in the refrigerator. It should last for 3-4 days. To reheat, transfer it to a baking dish and bake at 350F for 10-15 minutes, or until completely warmed through.Leave a review or get more information on the recipe!
