Carnival Squash Stuffed with Sausage and Produce

Six stuffed carnival squash on a platter on a counter next to a napkin and garnish.

Carnival Squash Stuffed with Sausage and Produce

Nutty and sweet carnival squash is roasted and stuffed with autumn flavors from turkey sausage, kale, apples, cranberries, and cheddar. This healthy fall recipe is great for dinner or even Thanksgiving.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 583kcal

Author Lizzie Streit, MS, RDN

Ingredients

Roasted squash

4 carnival squash about 5 inches in diameter
1 tablespoon extra virgin olive oil

Filling

2 tablespoons extra virgin olive oil divided
1 pound mild Italian turkey sausage ground; sub Italian pork, chicken, or veggie sausage
2 cloves garlic minced
1 small yellow onion chopped, about 1.5 cups
1 small apple chopped, about 1 cup
½ cup fresh cranberries
3 cups chopped kale dinosaur or curly, about ½ large bunch
2 tablespoons chopped fresh sage
½ cup cubed sharp cheddar cheese
¼ cup grated sharp cheddar cheese

US Customary - Metric

Instructions

Preheat the oven to 400℉/204℃. Line a baking sheet with parchment paper or a silicone mat.
Scrub and wash the skin of the carnival squash, then pat dry. Slice each squash in half lengthwise. If they are difficult to cut, consider slicing off a little from the bottom and top so they can stand up straight on the cutting board. Then, use your palm to guide the knife blade through the squash. Scoop out the seeds from each half and discard.
Rub the cut sides of the squash with olive oil. Place cut side down on the baking sheet. Roast for 35 to 45 minutes until the flesh is tender and you can easily pierce the skin with a fork. Flip the halves over so they are cut side up.
While the squash is roasting, prep the filling. Warm 1 tablespoon of olive oil in a large skillet. Add the turkey sausage and cook, using a spoon to break it up as needed, until browned and cooked through, about 8 minutes. Transfer the cooked sausage to a plate.
In the same skillet, warm the other tablespoon of olive oil. Add the garlic, onion, apple, cranberries, kale, and sage. Cook for 7 to 10 minutes until the produce is softened. Remove from heat. Stir in the ½ cup cubed cheddar cheese and cooked turkey.
Spoon the stuffing into the squash halves, dividing it evenly among them. Pile it high on top. Then, sprinkle each one with the remaining grated cheese.
Pop the stuffed squash back in the oven for about 5 minutes until the cheese is melted. Enjoy warm!
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Notes

If you can't find ground sausage and only have links, you can remove the casings and use the ground filling or just cut up the links and cook those pieces for the stuffing.
Sub different types of squash if desired, like acorn, delicata, sweet dumpling, or even butternut.
To cut back on prep time, make the filling in advance and keep in an airtight container in the fridge for up to a few days. Roast the squash when you want to eat, stuff them with the pre-made filling, and bake until warmed through.
Leftover filling and roasted squash can be stored in the fridge for 3 to 5 days. Reheat stuffed squash in the microwave for a few minutes or in the oven at 350 degrees F for about 10 to 15 minutes until warmed through.

Nutrition