Sausage and Kale Stuffed Koginut Squash

This Sausage and Kale Stuffed Koginut Squash features sweet roasted squash filled to the brim with savory sausage and fresh veggies. Topped with tart cranberries, this stuffed squash recipe is a feast for your eyes and makes a delicious addition to your holiday table.

I am a huge fan of squash and was excited to try this hybrid. I find roasting always brings out the best flavor so I roasted 2 koginut squash, as I would roast other types of squash, and while they cooked, I prepared the stuffing.

Sauteed bell peppers, baby bella mushrooms, and kale come together with savory sausage. Once the sausage was cooked and the veggies had softened, the stuffing was transferred to the roasted squash, topped with tangy cranberries, and served.

Super simple to prepare, this stuffed koginut squash will make a bright and flavorful addition to your Thanksgiving table.

If you want to cook with a different variety of squash this Sausage and Apple Stuffed Honey Nut Squash is another great option.

What is koginut squash?

Imagine the combination of kabocha squash and butternut squash, and what you get is koginut squash. Once cooked, koginut squash has a creamy and smooth texture, a buttery flavor, and a hint of sweetness.

Koginut squash can be used wherever a recipe calls for squash whether it be roasted, in a soup, in a salad or as a side.

How to roast koginut squash

• Get the oven going to 400F degrees.
• Cut off the top of the koginut squash, making sure to remove the stem.
• Slice the koginut squash in half. Since this recipe calls for two koginut squashes you should have four halves.
• Remove the seeds and flesh from the squash, and brush with olive oil. Make sure to grease the tops, sides, and the inside of the squash.
• Flip the squash upside down and bake in the oven for 30 minutes.

Ingredients for sausage kale stuffing

• Sausages: Use your favorite sausage, casing removed.
• Aromatics: I used a combination of diced shallots and minced garlic to add flavor to the stuffing.
• Vegetables: This stuffing has small chopped red bell peppers, baby Bella mushrooms, and kale.
• Chicken broth: You can use chicken broth or if you happen to have vegetable or beef broth on hand go ahead and use it. If you want to use a low-sodium broth that works too.
• Coconut aminos: I used coconut aminos but you can use soy sauce as a substitute.
• Tomato paste: Tomato paste helps thicken the stuffing and adds flavor.
• Fennel seeds: Fennel seeds add a zesty flavor to the stuffing.
• Cranberries: Cranberries make a great seasonal garnish. Sweetened or unsweetened are both good options.

How to make the best sausage stuffing

1. Sauté shallots and garlic in hot oil until soft and fragrant.
2. Add bell pepper and mushroom and sauté, stirring often, until they soften.
3. Once the casing is removed from the sausage, crumble it with your hands and add it to the skillet.
4. Add coconut aminos, broth, and tomato paste and stir well to combine.
5. Season with salt, pepper and fennel seeds. Turn the heat down and allow the sausage to fully cook.
6. Stir in the finely chopped kale and cover the skillet. Turn off the heat and let the steam cook the kale.
7. To serve, scoop the sausage kale stuffing into the koginut squash and top with dried cranberries.

FAQs

Storage and Make Ahead

Refrigerator: Uneaten stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Freezer: Freeze uneaten stuffed squash for up to 3 months. Thaw in the fridge overnight.

Make ahead: You can easily prepare the stuffed squash a few days before you want to eat or prepare the stuffing and the squash and assemble and heat just before serving.

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