Stuffed Acorn Squash

Stuffed Acorn Squash
  • 2 medium acorn squash, halved and seeded
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Olive oil cooking spray
  • 3 tsp olive oil divided
  • 8 ozs hot Italian turkey sausage
  • 1 large leek halved and sliced
  • 2 cloves garlic finely chopped
  • 4 cups tightly packed torn kale
  • 1/3 cup chicken broth
  • ¼ cup chopped walnuts
  • 2 tbsp parmesan cheese
  • 2 tbsp panko bread crumbs

Get Ingredients

Heat oven to 375° F. 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 tsp oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 tsp 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.

Recipe from:

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