Sausage and Kale Stuffed Acorn Squash on the Grill Recipe

Most veggies shine when they’re simply dressed and slightly adorned. A light drizzle of olive oil, simple seasonings of salt, pepper, and herbs, and maybe a squeeze of lemon will usually do the trick when veggie side dishes appear on my dinner table.

But why feel like you always need to keep it on the safe side? Let’s get wild. Let’s play dress up and show off how a simple squash can turn into a stunning main meal simply by stuffing it chock-full of savory stuffings and cooking it on the grates.

I’m in. How about you?

My husband created this recipe to welcome in the whispers of fall and to continue cooking on his beloved grill. The guy can’t say goodbye to his favorite cooking accessory just because there’s a chill in the air.

One of the bonuses of cooking the stuffing on the grill’s side burner, and essentially baking the acorn squash on the grill grates, is that if you’re cooking for a Thanksgiving crowd, holiday party, it frees up the stove and the oven for bigger dinnertime items. And let’s grill. I don’t want it to feel abandoned.

Can I Use a Different Type of Squash?

Certainly, feel free to experiment with various squash options to create a delightful twist on this recipe. While acorn squash is the star of the show, its unique shape perfectly cradles the flavorful stuffing. If you’re in the mood to explore, here are a couple of other squash varieties that can bring their own charming attributes to the table:

1. Delicata Squash: Delicata squash, with its tender skin, is a fantastic alternative. Its slightly sweet flavor pairs harmoniously with the savory sausage and kale mixture. The thinner skin also adds a pleasant contrast in texture.
2. Butternut Squash: Embrace the smooth and creamy goodness of butternut squash. Its mellow sweetness and velvety texture can provide a luxurious backdrop for the robust flavors of the stuffing.

Remember, the choice of squash is like a canvas for your culinary creativity. Each type offers a unique taste and appearance, giving you the chance to craft a dish that truly suits your preferences. So go ahead and explore the world of squash beyond the acorn; it’s all about discovering flavors that spark joy on your palate.

Can I Freeze Leftover Stuffed Squash?

While savoring the stuffed squash fresh from the grill offers the most delightful experience, we understand that life can get busy and leftovers are sometimes inevitable. If you find yourself with more deliciousness than you can consume in one sitting, fear not – freezing is a handy option to keep those flavors intact for future indulgence.

To preserve the integrity of the dish, follow these steps:

1. Cool Down: Allow the stuffed squash to cool down to room temperature before attempting the freezing process. This prevents moisture buildup and maintains the texture.
2. Airtight Containers: Place the leftover stuffed squash in airtight containers. You can use freezer-safe containers or heavy-duty resealable bags designed for freezing.
3. Label and Date: Don’t forget to label the containers with the date of freezing. This ensures you know exactly how long they’ve been in the freezer.

When it’s time to relish your frozen treasure, thawing and reheating will be the final steps:

• Thawing: Move the container from the freezer to the refrigerator. Allow it to thaw overnight or for about 8-10 hours.
• Reheating: For that warm, inviting taste, reheat the thawed stuffed squash in a preheated oven at 375°F (190°C) for approximately 20-25 minutes. This will restore its flavors and textures, almost like they were freshly made.

While nothing quite compares to the first bite of a just-grilled stuffed squash, this freezing method ensures that your culinary efforts won’t go to waste. So whether you’re saving a delightful serving for a rainy day or sharing your culinary triumph with friends later on, freezing is the secret to keeping your masterpiece intact.

Sausage and Kale Stuffed Acorn Squash on the Grill

Get ready to tantalize your taste buds with a culinary masterpiece that marries the hearty flavors of sausage and kale with the delicate sweetness of acorn squash. This recipe is a celebration of contrasts, combining the smoky goodness of the grill with the earthy vibrance of nutritious ingredients. Whether you're a seasoned cook or a newbie at the grill, this dish is a delightful journey into the world of outdoor cooking and creative cuisine.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American, Mediterranean

Calories 350 kcal

Ingredients

  

• ½ pound mild Italian sausage crumbled
• ½ pound cremini mushrooms about 5-6 medium, sliced
• ½ yellow bell pepper diced
• 1 small yellow onion diced
• 2 stalks celery diced
• 3 cups stale white bread cut into ½ inch cubes
• ¾ cup chopped kale leaves stems removed
• ¼ cup toasted pine nuts
• ½ cup parmesan cheese
• ½ cup chicken broth
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 acorn squash cut in half and seeded
• 1 tablespoon olive oil
• ¾ cup shredded gouda cheese

Instructions

 

• Preheat your grill on medium high for 10-15 minutes.
• In a 10-inch skillet, cook the sausage on the grill’s side burner set to medium-high heat until cooked through, about 5-8 minutes.
• Add the mushrooms, bell pepper, onion, and celery and cook until the vegetables become transparent, about 5 minutes.
• Add the kale leaves and cook for another 2-3 minutes. Transfer the mixture to a large bowl.
• Add the bread cubes, pine nuts, and parmesan cheese and stir to combine. Add ¼ cup up to ½ cup of chicken broth until the mixture is moistened to your preference.
• Season with kosher salt and ground black pepper, and more to taste.
• Brush the cut side of the squash with olive oil.
• Wipe the grates of the grill with a paper towel moistened with grapeseed oil. Grill the squash cut side down for 5-10 minutes.
• Turn off the heat on one side of the grill and move the squash to that side, flipping the squash cut side up, and stuff the insides of the squash halves with the sausage mixture.
• Top each half with gouda cheese and roast for 25-30 minutes or until the squash is tender. Serve with more parmesan cheese if desired.

Notes

Nutrition:

• Calories: 350 per serving
• Protein: 18g
• Carbohydrates: 30g
• Dietary Fiber: 6g
• Total Fat: 20g
• Saturated Fat: 6g
• Sodium: 750mg
• Vitamin A: 180% DV
• Vitamin C: 80% DV
• Calcium: 20% DV
• Iron: 15% DV

Keyword kale, sausage, stuffed acorn squash

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