Recipe: Tasty Acorn Squash with Kale and Turkey Sausage

Acorn Squash with Kale and Turkey Sausage. Find The Great Collection of Easy Making Recipes. Find Delicious and Healthy Recipes, Meal, Healthy Snacks & Cooking Techniques. Cut a thin slice off round side of each squash half to create a stable base.

Remove squash from oven, placing upright on a plate. Or remove the squash from the skin onto a plate and serve the sausage mixture over it. Roast the acorn squash according to above directions. You can have Acorn Squash with Kale and Turkey Sausage using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Acorn Squash with Kale and Turkey Sausage

1. Prepare 3 of acorn squash.
2. You need 1/2 tsp of salt.
3. It's 1/4 tsp of black pepper.
4. It's of Olive oil cooking spray.
5. You need 3 tsp of olive oil.
6. It's 1 lb of spicy Italian turkey sausage.
7. Prepare 1 of large leek.
8. It's 3 cloves of garlic.
9. Prepare 4 cups of baby kale.
10. You need 1/3 cup of chicken broth.
11. Prepare 1/4 cup of chopped walnuts.
12. Prepare 3 tsp of parmesan cheese, freshly grated.
13. You need 3 tbs of panko breadcrumbs.
14. It's of Red pepper flakes, optional.

In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Add kale and toss; add broth. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Arrange dressed kale in the spaces between the sausage and acorn squash.

Acorn Squash with Kale and Turkey Sausage step by step

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..

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. Taste and season with salt, if necessary. Return mixture to the hollowed-out squash halves. Sausage-Stuffed Acorn Squash Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree.