Acorn Squash with Kale and Turkey Sausage

Name: Acorn Squash with Kale and Turkey Sausage
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 acorn squash; 1/2 tsp salt; 1/4 tsp black pepper; Olive oil cooking spray; 3 tsp olive oil; 1 lb spicy Italian turkey sausage; 1 large leek; 3 cloves garlic; 4 cups baby kale; 1/3 cup chicken broth; 1/4 cup chopped walnuts; 3 tsp parmesan cheese, freshly grated; 3 tbs panko breadcrumbs

Adrianne Meszaros @adriannemeszaros

Acorn Squash with Kale and Turkey Sausage

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Adrianne Meszaros @adriannemeszaros

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Ingredients

1 hr

6 servings

3acorn squash
1/2 tspsalt
1/4 tspblack pepper
Olive oil cooking spray
3 tspolive oil
1 lbspicy Italian turkey sausage
1large leek
3 clovesgarlic
4 cupsbaby kale
1/3 cupchicken broth
1/4 cupchopped walnuts
3 tspparmesan cheese, freshly grated
3 tbspanko breadcrumbs
Red pepper flakes, optional

Cooking Instructions

1 hr

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.