Worth a trip

Acorn Squash with Kale and Sausage

Name: Acorn Squash with Kale and Sausage
Ingredients: 2 medium acorn squash, halved down the middle, seeds removed; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Olive oil cooking spray; 3 teaspoons olive oil, divided; 8 ounces hot Italian turkey sausage, casings removed; 1 large leek, white and light green parts only, halved and sliced; 2 cloves garlic, finely chopped; 4 cups tightly packed torn kale; 1/3 cup reduced-sodium chicken broth; 1/4 cup chopped walnuts; 2 tablespoons grated fresh Parmesan; 2 tablespoons panko breadcrumbs

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Heat oven to 375°. 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. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. 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. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions