Description

Stuffed Acorn Squash with Kale Bread Pudding is a comforting and flavorful fall-inspired dish featuring oven-roasted acorn squash halves filled with a savory kale and bacon bread pudding, toasted pecans, and melted Gruyère cheese. Enhanced with warm pumpkin pie spices and a creamy spiced pumpkin cream, this recipe combines roasted squash sweetness with savory, cheesy, and nutty stuffing perfect for a hearty vegetarian-friendly meal with optional bacon.

Ingredients

For the Squash

3 medium acorn squash (about 2 lbs each), halved and seeded
¼ tsp salt
¼ tsp freshly ground black pepper
½ tsp pumpkin spice mix (such as Club House Pumpkin Pie spice blend)
2 tbsp unsalted butter, cut into 6 equal pieces
½ cup water

For the Filling

5 slices bacon strips
8 ounces Tuscan kale, tough stems removed, leaves cut into 1-inch pieces
1 large onion, finely minced
2 medium cloves garlic, minced
2 tbsp fresh thyme leaves, chopped
Salt and pepper, to taste
¾ cup (90g) pecans, toasted and roughly chopped
8-10 ounces grated Gruyère cheese or sharp cheddar
3 cups cubed artisanal sourdough bread

For the Spiced Cream

½ cup pumpkin purée
1½ cups (375 ml) heavy cream
1 cup (240 ml) whole milk
1 tsp pumpkin pie spice
½ tsp paprika
Kosher salt and freshly ground black pepper, to taste

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Instructions

Prepare the squash: Preheat your oven to 400°F (200°C). Remove the stems from the squash, then slice each crosswise in half and scoop out the seeds. Trim a small sliver from the bottom so each half sits flat. Place the squash halves cut side up in a baking dish large enough to hold them all. Sprinkle the insides with salt, pepper, and pumpkin spice. Place a piece of butter into the center of each squash half. Pour ½ cup water into the dish around the squash. Cover the dish tightly with aluminum foil and bake until the flesh is tender when pierced with a sharp knife, about 35-45 minutes. Keep squash in the oven at 400°F while you prepare the filling.
Prepare the filling: Cook bacon in a large heavy skillet over medium-high heat until it starts to brown, about 3 minutes. Remove bacon and drain on paper towels, then crumble and set aside. Drain all but 2 teaspoons of the bacon drippings from the skillet. Add the kale to the skillet center and cook, stirring frequently, until slightly wilted and softened, about 3 minutes. Push kale to the edges of the skillet and add butter to the center. Once melted and bubbling, add onion, garlic, and thyme and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper and transfer this mixture to a heatproof medium bowl to cool.
Make the spiced cream: In a large liquid measuring cup or bowl, whisk together pumpkin purée, heavy cream, whole milk, pumpkin pie spice, and paprika. Season with kosher salt and freshly ground black pepper to taste. Set aside.
Assemble the stuffing: In a large bowl, combine the cubed sourdough bread with the cooled kale and bacon mixture. To stuff the squash, evenly divide and layer half of the ingredients in each squash half in this order: bread mixture, crumbled bacon, pecans, grated Gruyère cheese, and a generous amount of the spiced cream. Gently press down with your hands to compact. Repeat the layering with the remaining bread mixture, bacon, pecans, and cheese, finishing with a sprinkle of cheese on top.
Roast the stuffed squash: Place the stuffed squash on a baking sheet without covering the tops. Roast in the oven at 400°F for 30 to 45 minutes, or until the cheese on top is melted and lightly browned and the squash is tender and easily pierced with a paring knife.
Serve: Remove squash from the oven and let cool for 5 minutes. Use a large spatula to carefully transfer the squash halves to a serving platter. Serve immediately while warm and enjoy the rich, comforting flavors.

Notes

You can omit bacon for a vegetarian option or substitute with smoked tempeh.
Gruyère cheese lends great flavor and melts beautifully, but sharp cheddar is an excellent alternative.
To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
Leftover stuffing can be baked separately in a casserole dish as a side dish.
Adjust pumpkin pie spice quantity to suit your taste preference for warm spices.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: American