I love this stuffed acorn squash recipe because it is both healthy and delish. It’s a perfect fall and winter dish and will make an impression if you’re serving guests. It’s a little time consuming but so worth it.
This recipe serves 4. There are a lot of steps, so let’s get to it.
2 acorn squash
1 package Johnsonville pork & chicken mild Italian sausage
2 apples, chopped
1 onion, diced
1 bunch fresh kale, chopped (about 4 cups)
1 1/2 cups orzo
1 can chicken broth
1 cup water
1 Tbs. (approx.) garam masala
2-3 Tbs. (approx.) brown sugar
1/4 tsp fresh ground nutmeg
2 Tbs. butter
1. Roast squash: Preheat oven to 450. Cut squash in half and clean out inside. Place squash (cut side up) on a foil lined baking sheet. Drizzle squash with olive oil, sprinkle with sea salt, brown sugar and garam masala. Roast for 20-30 minutes or until a fork can easily be inserted into squash.
2. While squash is roasting, cook orzo. Boil orzo in chicken broth and water. Reserve about 1 cup of the liquid, drain and set aside.
3. Drizzle olive oil in a pan, remove sausage from casings and brown sausage. Drain on paper towels and set aside. Add onion to skillet and saute until translucent. Add apple and cook for 3 minutes more. Add kale, reserved water, sprinkle w/ coarse salt, cover and simmer for 10 minutes.
4. While that concoction is simmering, scoop the squash out of it’s skin. Try not to break the skin and keep it intact. Transfer to a bowl, add butter and nutmeg and mix. Add everything (Squash, orzo and sausage) back to the skillet and combine. Tell them to get crazy cuz’ it’s a food party.
When you’re ready to serve, pill the squash mixture into the acorn shells and get ready to “wow” your in-laws.