Acorn Squash with Kale and Sausage
A hearty and nutritious dish featuring roasted acorn squash halves filled with a flavorful mixture of Italian turkey sausage, kale, and leeks, topped with a crispy walnut-Parmesan breadcrumb crust.
Ingredients
- •2 whole medium acorn squash, halved down the middle, seeds removed
- •½ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •1 spray Olive oil cooking spray
- •3 teaspoons olive oil, divided
- •8 ounces hot Italian turkey sausage, casings removed
- •1 large large leek, white and light green parts only, halved and sliced
- •2 cloves garlic, finely chopped
- •4 cups tightly packed torn kale
- •⅓ cup reduced-sodium chicken broth
- •¼ cup chopped walnuts
- •2 tablespoons grated fresh Parmesan
- •2 tablespoons panko breadcrumbs
Cooking Instructions
- 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.
47 min
