Acorn Squash with Kale and Turkey Sausage
Acorn Squash with Kale and Turkey Sausage

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, acorn squash with kale and turkey sausage. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Remove from oven; flip squash and set aside.

Acorn Squash with Kale and Turkey Sausage is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Acorn Squash with Kale and Turkey Sausage is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook acorn squash with kale and turkey sausage using 14 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Acorn Squash with Kale and Turkey Sausage:
  1. Take 3 acorn squash
  2. Make ready 1/2 tsp salt
  3. Get 1/4 tsp black pepper
  4. Get Olive oil cooking spray
  5. Take 3 tsp olive oil
  6. Make ready 1 lb spicy Italian turkey sausage
  7. Get 1 large leek
  8. Get 3 cloves garlic
  9. Get 4 cups baby kale
  10. Get 1/3 cup chicken broth
  11. Take 1/4 cup chopped walnuts
  12. Get 3 tsp parmesan cheese, freshly grated
  13. Get 3 tbs panko breadcrumbs
  14. Get Red pepper flakes, optional

While the acorn squash is in the … Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. While the acorn squash is in the oven, prepare the filling by cooking the sausage and then sauté onions, garlic, mushroom, kale and tomato sauce in the skillet. Then, when the acorn squash is baked, remove from the oven and stuff the baked squash with the filling you just prepared.

Instructions to make Acorn Squash with Kale and Turkey Sausage:
  1. Preheat oven to 375 degrees F. Cut the squash in half. Cut a thin slice off the round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 40 minutes. Remove from oven; flip squash and set aside.
  2. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash.
  3. In a bowl, combine walnuts, Parmesan, panko and optional red pepper flakes; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

Taste and season with salt, if necessary. Return mixture to the hollowed-out squash halves. Roughly chop kale leaves and add them to the sheet pan. Slice the shallots into rings (not too thin), then add them to the sheet pan. Cut the top off of the squash and scoop the seeds out with a spoon.

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