Twice-Baked Acorn Squash with Sausage and Kale

Dinner, Pork


2 acorn squash, halved lengthwise, seeds removed

2 tablespoons olive oil

¾ lb. loose hot Italian sausage

1 bay leaf

¼ cup stock

¼ cup red onion, thinly sliced

2 cups baby kale

½ teaspoon nutmeg

Kosher salt and freshly ground pepper

cups Gruyere, grated


Preheat oven to 400.

Pour 1 tablespoon olive oil over squash. Place cut side down in a baking pan and cook, 45-50 minutes.

Meanwhile, heat 1 tablespoon olive oil in a large skillet, season sausage with salt and bay leaf, brown over medium-high heat. Remove to a large bowl.

Turn down heat to medium-low and add stock, stirring up sausage bits from the bottom of the pan. Add onion and cook, 2-3 minutes. Add kale, season with salt, pepper, and nutmeg, wilt. Combine with sausage.

Remove squash from the oven and carefully scoop out ¾ of the flesh. Incorporate into sausage and kale. Taste and season with salt, if necessary.

Return mixture to the hollowed-out squash halves.

Top with grated Gruyere cheese.

Change the oven setting to broil and put the baking pan with the squash in, 5-10 minutes, until the cheese is bubbling and brown.


634 calories
Total Carbohydrates: 28 g
Cholesterol: 109 g
Total Fat: 47 g
Protein: 28 g
Saturated fat: 18 g
Amount Per: 407 g
Sodium: 841 g
Sugar: 1 g
Trans Fat: 0 g
Unsaturated fat: 26 g