A must-try fall recipe! It's an easy veggie side you'll want to have again and again. Not only is this Stuffed Acorn Squash healthy and gluten-free, but it is also full of texture and flavor!
Slice the acorn squash, spoon out and discard the seeds, then roast them cut side down. Meanwhile, brown the Italian sausage and remove it.
1
Add olive oil and cook the onion, followed by the garlic. Add the apple, celery, sage, rosemary, thyme, salt, and pepper, then saute.
2
Add the kale and sausage back into the veggie mixture and stir.
3
Fill the squash halves and bake again. Garnish with toppings and serve.
4
Averie Sunshine
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