Stuffed Autumn Frost Squash

The Ultimate Fall Dinner

Stuffed squash is the epitome of a fall dish. Creamy roasted squash, a hearty filling, and a little melty cheese to top it off? It doesn’t get cozier than that! You can even sprinkle in a touch of cinnamon or nutmeg for the pumpkin spice lover in you.

This recipe also takes the hassle out of cooking squash. There’s no peeling, no tedious cutting into even cubes, and no scraping out the flesh after baking. Just roast the whole thing, skin and all, and eat straight out of it. Like a bread bowl, but better!

The filling is endlessly customizable, which means it’s a great way to use up leftover grains, vegetables, or proteins already in your fridge.

Ingredients

• 1 pound raw or uncooked sausage of choice

• 1 bunch kale (any kind), chopped into bite-sized pieces

• 1 cup cabbage, chard, or fennel microgreens, plus more to finish

• 1 small can crushed tomatoes (approx. 15 oz)

• 1/4 cup water or stock

• 1 cup shredded cheese (parmesan, cheddar, mozzarella—whatever you have)

• 1/2 cup panko breadcrumbs (optional, but adds a nice crunchy texture)

• 1 Autumn Frost squash

• Olive oil

• 1 tsp salt

• 1/2 tsp pepper

• Optional: mix in 1 cup of cooked grains

• Optional seasonings: a couple tablespoons of fresh herbs, a few teaspoons of dried herbs, or 1 tsp smoked paprika or chili flake. For that warm pumpkin-spice flavor (without the sweetness), try 1/2 tsp cinnamon and 1/4 tsp nutmeg.

Instructions

1. Preheat oven to 375°F.

2. Cut the squash in half from root to stem and scoop out the seeds.

3. Drizzle each half with olive oil to coat, then season with a pinch of salt and pepper.

4. Place the squash halves cut side down on a baking sheet and roast for 30–45 minutes, or until easily pierced with a fork.

5. While the squash roasts, heat a pan over medium-high heat and add 2 tablespoons of oil.

6. Add the sausage and cook through, breaking it into small crumbles as it cooks (about 5 minutes).

7. Turn the heat to medium, then add kale, crushed tomatoes, 1/4 cup of water, and season with salt, pepper, and any desired spices.

8. Simmer until most of the liquid has reduced, then stir in microgreens and half of the cheese.

9. Taste and adjust seasoning as needed.

10. Once the squash is roasted, fill each half with the sausage mixture, mounding slightly on top.

11. Sprinkle the remaining cheese on top.

12. If using breadcrumbs: mix the remaining cheese with the breadcrumbs and 1½ tablespoons of oil, then sprinkle over the squash.

13. Broil on medium for 3–5 minutes (watch closely) until the top is golden and the cheese is melted.

14. Finish with more microgreens and serve with a light salad of Farm Crunch, dressed simply with olive oil, salt, and lemon juice.

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