Stuffed Acorn Squash

Winter and cold weather naturally pull us toward comfort food. As someone born and raised in the South, when I think “comfort,” I think carbs, rich flavors, and warm food that fills you up. As a busy mom focused on health and wellness, comfort also has to be practical.

As much as I love a good casserole, a lot of traditional comfort meals end up being heavy on the cheese, cream and added fats while falling short on veggies. Those ingredients definitely have their place, but when they dominate the plate, we miss out on the fiber and nutrients that help keep us energized, support hormone balance, and actually leave us feeling satisfied instead of sluggish. I’m always looking for ways to keep the cozy factor while building meals that feel balanced and nourishing—and this one hits the mark!

This stuffed acorn squash recipe is one I built during my AIP (Autoimmune Protocol) journey. If you’re curious about that process or how food played a role in my autoimmune health, you can check out my previous post all about that here. What started as an AIP-friendly experiment quickly became a staple: acorn squash stuffed with sausage, parsnips, carrots, mushrooms, kale, and just a touch of sweetness. It’s hearty, comforting, and perfect for cold nights—without feeling heavy. It’s also easy to make ahead and keep in the fridge, ready to reheat when dinner needs to happen when you’re tight on time.

And if you’ve ever stood in the produce aisle wondering, “What the heck do I do with squash?”—you’re not alone. There are so many varieties, and acorn squash is one of the most approachable. It roasts beautifully, has a naturally sweet, nutty flavor, and provides complex carbohydrates, fiber, potassium, and antioxidants. Paired with protein, non-starchy veggies, and healthy fats, it creates a meal that keeps blood sugar steady and energy levels up — exactly what we want from comfort food.

For the protein, I use sweet Italian ground pork sausage from ButcherBox, which has become a go-to in my kitchen. The quality is noticeably better than most grocery-store sausage: It’s crate-free pork with no fillers, no weird additives, and consistently great flavor. I love knowing where my meat is coming from and having it delivered straight to my door makes meal prep that much easier. I don’t get anything for sharing this—it’s simply a brand I trust and use regularly. If you’re curious about trying it, feel free to reach out and I’m happy to help you with a free box option.

This recipe checks all the boxes: comforting, nutrient-dense, family-friendly, and make-ahead approved. Let’s get into it.

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WHAT YOU NEED

• 3 whole acorn squash, halved and deseeded
• 1 lb sweet Italian sausage
• 1 large yellow onion, diced
• 8 oz mushrooms, sliced
• 1½ cups carrots, chopped
• 1½ cups parsnips, peeled and chopped
• 1 bunch kale (~5 oz or 4 cups) , stems removed and chopped
• ¼ cup low-sugar dried cranberries (use raisins for AIP)
• 1 ¼ tsp salt, divided
• ¾ tsp black pepper, divided (omit for AIP)
• Avocado oil spray or olive oil

HOW TO MAKE IT

Roast the Acorn Squash:

1. Preheat the oven to 400°F.
2. Cut acorn squash in half lengthwise and remove seeds.
3. Lightly spray cut sides with avocado oil and season with ¼ tsp salt + ¼ tsp pepper total.
4. Place squash cut-side down on a baking sheet.
5. Roast for 35–40 minutes, or until the skin gives slightly when pressed
6. Remove from the oven and reduce oven temp to 375°F.

Cook the Sausage & Vegetables:

1. Heat a large sauté pan over medium heat.
2. Add sausage and cook, breaking it up, until fully browned and cooked through (about 6–8 minutes).
3. Add diced onion and cook 3–4 minutes, until translucent.
4. Stir in carrots and parsnips. Cover and cook for 6–8 minutes, stirring occasionally, until barely fork-tender.
5. Add mushrooms, ¾ tsp salt and ½ tsp black pepper. Cook uncovered 4–5 minutes, until mushrooms release moisture and soften.
6. Stir in dried cranberries and chopped kale. Cover and cook for 1–2 minutes, just until the kale is bright green and slightly wilted.
7. Remove from heat and taste—season with additional salt and pepper if needed.

Stuff the Squash:

1. Place roasted squash halves skin-side down in a 9×13 baking dish.
2. Fill each squash with ¾–1 cup of the sausage-veggie mixture, mounding it slightly.

Bake to Finish:

1. If eating right away: Bake uncovered at 375°F for 12–15 minutes, until the filling is hot throughout (internal temp at 165°F) and kale edges are lightly crisped. 
2. If eating from cold (meal prep): Cover tightly with foil. Bake at 375°F for 30–35 minutes, until internal temp reaches 165°F. Then, Uncover and bake an additional 8–10 minutes to re-crisp the top.

TIPS & VARIATIONS:

• Leftover filling? Save it for breakfast! Reheat & top with fried or soft-boiled eggs. It’s delicious.
• Leaner protein option: Swap sausage for 1 lb ground turkey, elk, or lamb. (Add 1–2 tsp olive oil to the pan and an extra ½ tsp salt since these are leaner.)
• Want extra depth? A pinch of thyme, sage, or rosemary works beautifully here. You can also switch out the cranberries for chopped green apple (skin on)!

THE NUTRITIONAL STUFF

Macros Per Serving (6 servings total):

Calories: ~430
Protein: ~27g
Carbohydrates: ~38g
Fiber: ~10g
Sugar: ~11g
Fat: ~24g

This stuffed squash is gluten free, dairy free, paleo and AIP compliant, plus acorn squash provides complex carbohydrates, fiber, and potassium, making this dish a well-balanced meal that supports both energy and recovery. Paired with protein-rich sausage and fiber-dense vegetables, it delivers a satisfying mix of carbs, protein, and fats to keep blood sugar stable and hunger in check.

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