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When the winter squash is in season I start to get excited. I love to experiment with new recipes and bring back some of my favorites too. Organic Stuffed Acorn Squash and Chicken Apple Sausage is one of those favorites. It pairs the sweet organic sausage with savory stuffed organic acorn squash that’s full of organic kale and garlic. It’s a delicious and healthy alternative to the normal side of rice or potatoes.
I’ve seen conventional acorn squash go on sale a time or two, but the organic version never had, until now. It’s like the grocery store knew I had been craving this recipe, because organic kale went on sale at the same time. Both winter squash and kale fall in the top 25 of the EWG’s complete list of pesticide levels on food. This means they have more pesticides and organic is a better option. This entire meal is 100% organic, and it still came in under budget. This meal cost $14.11 total, or $3.53 per person. That means this week I made an organic breakfast, lunch, and dinner for a family of four for $24.75! Here is how this meal adds up:
- $2.20 Organic Acorn Squash from Sprouts.
- $1.50 Organic Kale also purchased at Sprouts.
- $0.10 Organic Olive Oil bought during Sprouts’ buy one get one free sale.
- $0.20 Sprouts’ store brand Organic Tomato Paste.
- $0.11 Organic Garlic Cloves bought at Sprouts.
- $10.81 Trader Joe’s Organic Breadcrumbs.
- $1.20 Organic Valley Grated Parmesan Cheese from Jimbo’s.
- $7.99 Applegate Organics Chicken Apple Sausage from Sprouts.
Below is the full recipe for this meal to make yourself.
Be sure to check out the recipes for breakfast and lunch too.
The sweetness of the chicken and apple sausage pairs well with the savory stuffed acorn squash.
Ingredients
- 2 organic acorn squash
- 1 large bunch organic kale (chopped into 1/4 inch ribbons)
- 1/4 cup organic olive oil
- 2 tablespoons organic tomato paste
- 3 organic garlic cloves
- 1/2 cup organic breadcrumbs
- 1/2 cup grated organic parmesan cheese
- 4 organic chicken apple sausages (1 package)
Instructions
- Preheat the oven to 425 degrees fahrenheit.
- Cut each acorn squash into quarters.
- Remove all the seeds.
- Season with salt and pepper.
- Place the acorn squash on a cookie sheet and drizzle with half of the olive oil (2 Tablespoons)
- Bake until fork tender, about 45 minutes.
- While the acorn squash is baking, prepare the filling.
- In a large skillet (with a lid) or dutch oven heat the remaining 2 tablespoons of olive oil over medium-high heat.
- Add the garlic and kale, stir, reduce to medium heat, and cover.
- Cook for 10 minutes, until the kale is very soft.
- Uncover and cook until all the liquid is gone, about 5 minutes.
- Add the tomato paste and cook for another 5 minutes.
- Remove from heat and let cool.
- In a bowl mix the breadcrumbs and parmesan.
- Spoon the greens mixture on to the squash quarters evenly.
- Top each quarter with the breadcrumb mixture.
- Broil the squash until the breadcrumbs are brown, being careful not to burn them. (about 2 minutes)
- Cook in a skillet over medium heat until heated through.
- Slice and serve alongside the acorn squash.
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