Stuffed Acorn Squash with Creamed Kale and Goat Cheese Recipe
If you love cozy meals that also happen to be stunning on the plate, this Creamed Kale & Goat Cheese Stuffed Acorn Squash recipe is probably calling your name! With creamed kale, tangy goat cheese, caramelized squash, it's simple, flavorful, and surprisingly effortless.
Ingredients
- 1 medium acorn squash halved and seeds removed
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp butter
- 1 small onion diced
- 3 cups chopped kale stems removed
- 2 cloves garlic minced
- ½ cup heavy cream
- ⅛ tsp ground nutmeg
- Pinch of chili flakes optional, to taste
- 3 oz creamy goat cheese
- 1 tsp lemon zest
- 1 tsp lemon juice
- 2 tbsp grated Parmesan
Instructions
- Preheat oven to 400°F . Drizzle acorn squash halves with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast 30–35 minutes, until tender and lightly caramelized.
- In a large skillet, heat butter over medium heat. Add the diced onion and sauté 5–7 minutes, until soft and golden.
- Add minced garlic and cook another 30 seconds, until fragrant.
- Add chopped kale and cook until wilted, about 3–4 minutes.
- Stir in heavy cream, then season with salt, pepper, nutmeg, and chili flakes.
- Reduce heat to low and stir in goat cheese until melted and creamy.
- Finish with lemon zest and lemon juice for brightness.
- Flip roasted squash halves cut-side up. Spoon the creamed kale mixture evenly into each half. Sprinkle with Parmesan.
- Return to the oven and bake 10 minutes at 400°F, until hot and lightly golden on top.
Video
Notes
- Store: Let the stuffed squash cool completely before storing. Place the halves in an airtight container or wrap them tightly in foil, then refrigerate for 3 to 4 days.
- Freeze: For best results, freeze the squash after baking so the filling has already thickened and set. Let the halves cool fully, then wrap each one tightly in plastic wrap, followed by a layer of foil to prevent freezer burn. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
- Thawing: For the best texture, thaw overnight in the refrigerator. If you’re in a rush, you can reheat from frozen, it just takes longer.
- Reheat: Place thawed or frozen stuffed squash in a baking dish, cover loosely with foil, and warm at 350°F for 20 to 30 minutes (or 35 to 40 minutes if frozen). Remove foil for the last 5 minutes so the top can re-toast. OR Heat halved squash in 60 to 90 second intervals until warmed through. The filling stays creamy, though the squash may soften more compared to oven-reheating.
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