Roasted Acorn Squash with Sausage & Kale

Roasted Acorn Squash with Sausage & Kale
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This content originally appeared here. Republished with permission.

It’s officially fall, and I really love squash at this time of year, especially acorn squash. The flavor is so rich and sweet, not to mention they make the cutest little serving boats ever. And now I’m so excited to share this recipe for Paleo and Whole30 Roasted and Stuffed Acorn Squash with Sausage, Kale & Mushrooms!

The really nice thing about acorn squash is there’s really no wrong way to cook them. You can bake them, cook them in the instant pot or slow cooker, heck, you can even microwave them!

My preferred method is roasting, because I love how it gets all caramelized on the outside and soft and sweet on the inside.

This meal is made of literally five ingredients (besides the oil, salt and pepper, I mean). Does it get any easier than that? And hello, it’s unbelievably flavorful and filling.

It’s just one of those meals that can warm you up when you come in from the cold, nose and cheeks still rosy. And once the acorn squash are roasted (which you can do in advance, by the way), the whole meal comes together in about 10 minutes.


Roasted Acorn Squash Stuffed with Sausage, Sautéed Kale & Mushrooms

An absolutely delicious fall dinner – Acorn Squash is roasted and stuffed with sausage and sautéd mushrooms and kale. Whole30, Gluten Free, Paleo.
Course Dinner, Main Course
Cuisine American, Thanksgiving
Total Time 1 hour 15 minutes
Servings 4 portions
Calories 522kcal


Roasted Acorn Squash

  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Sausage & Sautéed Mushrooms & Kale

  • 1 lb ground sausage
  • 8 ounces baby bella mushrooms
  • 2 cups kale chopped, with large stems removed
  • 1/2 teaspoons fresh thyme


Roast the Acorn Squash

  • Preheat oven to 400. Cut the acorn squash in half and remove seeds.
  • Lay each squash half on a parchment lined baking sheet, face up, and drizzle with oil. Sprinkle with salt and pepper.
  • Bake for one hour, until the squash begin to caramelize and you can easily slide a knife through the squash. *If your squash are large or small, either add or subtract about 10 minutes and watch closely toward the end of cook time.

Cook the Sausage with Sautéed Mushrooms & Kale

  • While the squash cooks, brown the sausage in a large skillet over medium heat for about 3 minutes, breaking apart as it cooks. Spoon the sausage into a bowl and set aside. Don’t wipe out the pan.
  • Add the mushrooms to the skillet and sauté in the sausage grease, stirring occasionally, until browned. Stir in the kale and sautée together, stirring occasionally, for about 2 minutes.
  • Season to taste with salt and pepper, and sprinkle in fresh thyme.

Assemble and Serve

  • Spoon the sausage mixture into the squash halves and serve!


Calories: 522kcal | Carbohydrates: 28g | Protein: 22g | Fat: 38g | Fiber: 4g

Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.

Diabetes Daily
Laura Miner of Cook at Home Mom
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