Stuffed Acorn Squash

All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. The real star, to our minds, is that lacinato or Tuscan kale. It adds a heartiness that only a good cruciferous green can provide. Also the tender, sweet flesh of the squash can't be overlooked! If you’re tired of stuffed peppers and are looking for the easiest fall dinner, then keep reading below to become a stuffed squash believer:

Prepping acorn squash:
The best part of making stuffed acorn squash? You don’t need to peel it! Simply cut the ends off of each squash and cut them in half, then use a spoon to remove the seeds. Then, you’ll bake your squash for around 30 minutes (this is a perfect time to make your filling). After your squash and filling are ready to go, you’ll stuff your squash with your prepared filling, then broil for a few minutes—until your filling is warmed and the tops are golden. 

The best filling for acorn squash:
We combined farro, sweet Italian sausage, and lacinato (or Tuscan) kale to create our easy, simple, and extra-flavorful filling. If you’re looking for a vegetarian variation, sub out sausage for shiitakes or button mushrooms sautéed in butter or olive oil! Tip: Make sure you’re using apple cider, not apple cider vinegar. The vinegar will make your filling far too bitter, which is  not what we’re going for. 

What goes well with acorn squash?
We honestly could eat one or two of these and call it a whole meal but we also think it could be delicious served alongside a bright, simple salad or roasted veggies. Have some leftover farro? Go ahead and make this farro salad that is full of fall vibes.

Storage.
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. 

Made it? Let us know how it went in the comment section below!