Recipe: Perfect Acorn Squash with Kale and Turkey Sausage

Acorn Squash with Kale and Turkey Sausage. 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. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray.

Roast the acorn squash according to above directions. Tips and Notes to make this Sausage and Kale Stuffed Acorn Squash: You can stuff the acorn squash with a number of things. If sausage is not your thing, you can replace it for cubed chicken breast, shrimp, tofu or any other type of protein you prefer. You can have Acorn Squash with Kale and Turkey Sausage using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Acorn Squash with Kale and Turkey Sausage

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

Learn how to use your Instant Pot to meal prep by subscribing to our newsletter! 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. Remove from oven; flip squash and set.

Acorn Squash with Kale and Turkey Sausage instructions

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..

Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside. But, since acorn squash is one of my favorite fall seasonal ingredients, I opted for a turkey sausage stuffed acorn squash that tastes like Thanksgiving in a gourd! Ground Italian turkey sausage, mixed with sautéed onions, mushrooms, and spinach, plus some prunes for a surprising burst of sweetness —all stuffed into tender, roasted acorn.