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Sausage Cranberry Pine Nut Stuffed Acorn Squash

Sausage, Cranberry, And Pine Nut Stuffed Winter Squash

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings


  • 6 acorn squash
  • 1 lb sweet italian ground sausage
  • 3 stalks curly kale Plus one more for covering holes in the squash
  • 1 medium yellow onion
  • 3/4 cup dried cranberries
  • 1/2 cup pine nuts
  • 2 tbsp extra virgin olive oil (EVOO)
  • 1/2 tsp salt


  • Preheat oven to 425 degrees.
  • Cut your acorn squash in half width wise and using a spoon, scoop out all seeds and strings. Then cut off the pointed bottoms of the bottom halves. These need to lay flat on the baking sheet.
  • Coat lightly with olive oil and salt, place bowl side down on your baking sheet. Place in the oven and bake for 25 minutes.
  • In a large skillet, lightly toast pine nuts. Set aside.
  • Finely dice onions and in your food processor, process kale into extremely small pieces. If you do not have a food processor, hand chop as fine as you possibly can.
  • On medium heat, cook sausage. Add in diced onions and cook an additional 5 minutes. Turn off heat and add cranberries, toasted pine nuts, kale, and salt. Mix well.
  • Remove squash from the oven and use tongs to flip over. If some of the squash have holes in the bottom from cutting off the bottom, lay a raw kale leaf in the bottom to close that up.
  • Scoop sausage mixture into each half of squash, feel free to overfill.
  • Bake for another 15 minutes.
  • Remove from the oven and enjoy!