Stuffed Delicata Squash with Sausage.
Stuffed Delicata Squash with Sausage is a hearty seasonal favorite. Creamy roasted squash stuffed with sausage, mushrooms, and chopped dinosaur kale is the perfect fall or winter dish. I top it with pecorino romano, a cheese made from sheep’s milk, for the ultimate comforting and wholesome dinner.
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Just a few ingredients
Here’s How To Make Stuffed Delicata Squash with Sausage.
The details:
Roast the squash
Step 1: Preheat the oven to 425℉. Cut the squash in half and remove the seeds. Place the squash on a parchment lined baking sheet and drizzle with 2 tablespoons of avocado oil and sprinkle with salt and pepper.
Step 2: Bake for 25 minutes until the edges are golden brown and the flesh is tender. Remove from oven. Then lower the oven temperature to 375℉.
Make the filling
Step 1: In a large skillet over medium-high heat, heat 1 tablespoon of avocado oil to the skillet then add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
Step 2: Next add the mushrooms, onion, and kale to the skillet and season with salt, pepper, and poultry seasoning.
Sauté the meat and vegetables for 5 minutes, until the mushrooms are tender, onions are soft, and the kale is wilted.
Step 3: Add the half and half and 1 cup Monterey cheese. Stir everything together until the sauce is creamy and the cheese has melted.
Step 4: Stuff the roasted delicate squashes and top with the remaining 1 cup Monterey cheese and the Pecorino Romano.
Bake at 375℉ for about 15 minutes until bubbly and lightly golden on top. Sprinkle with fresh herbs if desired.
I’d love to hear from you, so don’t forget to share it with me on Youtube or Instagram @healthyelizabeth if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!
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Stuffed Delicata Squash with Sausage.
Print RecipeIngredients
- 4 Delicata Squash cut in half from the stems to the base, seeds scraped out and removed
- 2 pounds Ground Pork Sausage
- 8 ounces Baby Bella Mushrooms finely chopped
- 1 bunch Dinosaur Kale chopped
- 1 cup Half and Half or ½ cup half and half ½ cup chicken broth
- ½ cup Pecorino Romano grated
- 2 cups Monterey Cheese shredded
- 1 Sweet Onion diced
- 4 cloves Garlic minced
- 1 teaspoon Poultry Seasoning
- 3 tablespoons Avocado Oil
- Salt and Pepper to taste
Instructions
Roast the squash
- Preheat the oven to 425℉. Cut the squash in half and remove the seeds. Place the squash on a parchment lined baking sheet and drizzle with 2 tablespoons of avocado oil and sprinkle with salt and pepper.
- Bake for 25 minutes until the edges are golden brown and the flesh is tender. Remove from oven. Then lower the oven temperature to 375℉.
Make the filling
- In a large skillet over medium-high heat, heat 1 tablespoon of avocado oil to the skillet then add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Next add the mushrooms, onion, and kale to the skillet season with salt, pepper, and poultry seasoning. Sauté the meat and vegetables for 5 minutes, until the mushrooms are tender, onions are soft, and the kale is wilted.
- Add the half and half and 1 cup Monterey cheese. Stir everything together until the sauce is creamy and the cheese has melted.
- Stuff the roasted delicate squashes and top with the remaining 1 cup Monterey cheese and the Pecorino Romano.Bake at 375℉ for about 15 minutes until bubbly and lightly golden on top. Sprinkle with fresh herbs if desired.
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This was a fantastic recipe. I made it last night and my family really enjoyed it! I am really loving your content and recipes! Thank you!
I am so happy to hear that! Thank you for sharing it with, so glad your family enjoyed!!💛