Go Back

Acorn Squash Pot Pies

A cozy and flavorful dish combining roasted acorn squash with savory sausage filling, topped with flaky puff pastry for a delightful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

Vegetables and Fruits

  • 2 each Acorn Squash (halved)
  • 1/4 cup Celery (diced small)
  • 1/2 cup Red Onion (diced small)
  • 1 cup kale (chopped)
  • 1 each Apple (chopped small)
  • 1/4 cup Dried Cranberries

Proteins

  • 1/2 lb Hot Italian Sausage (ground)

Dairy and Oils

  • 2 tbsp Olive Oil
  • 1 each Egg (for egg wash)

Pastry

  • 1 sheet Puff Pastry Dough (thawed but cold)

Seasonings

  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions
 

  • Preheat oven to 400°F (200°C). Roast acorn squash cut side up with olive oil, salt, and pepper for 20 minutes.
  • Cook sausage in a skillet until browned. Add onion, celery, kale, and cook 3-5 minutes. Mix in pecans, cranberries, and apple; cook 3-4 minutes.
  • Stuff roasted squash halves with sausage mixture. Cover with cut puff pastry, seal edges, and brush with beaten egg.
  • Bake for 15-20 minutes until pastry is golden. Let cool slightly before serving.

Notes

Ensure puff pastry is cold before baking for a flaky crust.
Keyword Acorn Squash