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2 medium acorn squash

1/2 tsp kosher salt

1/4 tsp ground pepper

Olive oil spray

3 tsp olive oil

8 oz Italian Turkey sausage, casings removed

1 large leek

2 cloves

4 cups tightly packed kale

1/3 cup reduced sodium chicken broth

2 tbsp grated parmesean

2 tbsp panko breadcrumbs



Acorn Squash with Kale and Sausage

To Begin:
Heat oven 375 degrees

Cut acorn in halves, scoop seeds
Cut thin slice off round side of each half to make flat bottom

Sprinkle with salt and pepper
Coat with cooking spray.

Place squash flesh side down on baking sheet lined with aluminum foil.

Bake until golden and tender, about 30 minutes.

Remove from oven, flip squash and set aside.

Start up broiler:

In a large skillet, over meduim heat, Heat 1 tsp oil.

Add sausage, cook breaking into coarse pieces until brown, about 6 minutes.

Transfer to a bowl

To same skillet add remaining 2 tsp oil and leek.
Leek should be white and light green parts only, halved and sliced.
Cook until leek is soft, about 3 minutes

Add garlic, cook 30 seconds

Add Kale and toss.

Add broth

Cover and cook until kale is tender, about 5 minutes

Stir in sausage.

Divide kale-sausage filling amoung the squash.

In a bowl combine parmesean ann panko

Sprinkle evenly over squash and coat with spray.

Broil until panko is golden, about 2 minutes.

This should make:

4 servings of half squash each


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