Stuffed acorn squash Recipe

Nom nom! This is a useful recipe now that some of the fall and winter squashes are coming into season. I bet it would be delicious with butternut or delicata squash too!

Stuffed Acorn Squash

with chicken sausage, mushrooms, peppers, and asparagus

Serves 2 with some filling left over
this recipe is paleo


1 acorn squash
1 tbsp olive oil plus more for brushing
1 green bell pepper, chopped
10-ish asparagus stalks, chopped into bite-size pieces
1 cup chopped mushrooms
1 tbsp Jamaican curry powder
1 tsp arrowroot powder
1 package (5 links) gluten-free chicken sausage
(we used Trader Joes mango chicken sausage for this one)
salt & pepper
1 lime

How to make it

  • Preheat oven to 425 degrees. Cut the acorn squash in half (be careful, and use a sharp knife) and scrape out the seeds.
  • Brush a baking dish and both halves of the squash with olive oil. Sprinkle with a pinch of salt and fresh ground pepper. Place them rind side down in the dish and bake at 425 for 30-40 minutes, til flesh is tender.
  • Meanwhile, heat 1 tbsp olive oil in a skillet or other high-walled pan (I use a Le Creuset dutch oven). Halve and slice the sausages and toss them into the hot oil.
  • Saute the sausage for a few minutes, stirring often, until browned. Remove with a slotted spoon and set aside.
  • Add a little more oil to the pan if needed, and add the asparagus and peppers. Stir fry for a moment and then add a splash of water to deglaze the pan and get all the yummy brown bits from the sausage incorporated.
  • Add a generous pinch of salt, the curry powder, and arrowroot powder and stir til combined. You should get a gravy-like coating on the veggies. If it’s too watery, let it thicken for a bit but keep stirring so it doesn’t burn.
  • Lower heat to medium-low and add the chopped mushrooms and the cooked sausage. Stir well to combine. Once the mushrooms soften a bit, put the lid on the pot and turn the heat off. Give it a taste – since the Jamaican curry is mild, you can add a few dashes of red pepper flakes for some heat if you want (I did).
  • Once the squash is finished cooking, fill each half with the sausage mixture and squeeze fresh lime juice over the top.

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