This stuffed squash is a fall delight! With creamy squash, pork sausage, fennel, wilted greens, tomatoes, and nuts, it perfectly captures the comfort you need on cool day. 

stuffed squash

Stuffed Squash

Creamy baked squash with a hearty stuffing of pork sausage, fennel, greens, tomatoes, and nuts. A fall delight!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 acorn, butternut, or delicata squash cut in half seeds removed
  • 1 tbsp extra virgin olive oil
  • 1 medium onion chopped
  • 1 fennel bulb thinly sliced then chopped
  • 1 pound ground pork
  • 1 clove garlic minced
  • 1 can drained diced tomatoes, or two fresh chopped tomatoes
  • 2-3 cups chopped chard spinach, or kale
  • 1/4 cup chopped walnuts or pecans

Instructions
 

  • Preheat the oven to 400 degrees F. Brush the squash flesh with olive oil and roast squash, flesh down, on a rimmed baking sheet for about 30 minutes until soft when poked with a fork.
  • Meanwhile, heat a tablespoon of olive oil over medium high heat until it shimmers and then sauté chopped onions and fennel until soft, about 5 minutes. Add ground pork until fully cooked, breaking it up with a wooden spoon, about 5-7 minutes. Add garlic, and diced tomatoes and cook another 1-2 minutes. Add greens and chopped nuts and stir until greens are wilted.
  • Place a scoop of meat mixture into each half of the squash and bake 5-10 minutes longer until piping hot and squash is fully done.
Keyword acorn squash, butternut squash, delicata squash, pork, Spinach, tomatoes
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