Sausage And Kale Stuffed Acorn Squash

Latonia Richardson. Dinner. September 08th , 2020.

This recipe is easy to make and perfect for dinner. All of the filling ingredients are chopped small so that they are. Sausages, vegetables, acorn squash, hazelnut, kale, sausage, dinner, main course, fall, winter. Stuffed acorn squash is one of my favorite fall and winter dinners. It is so hearty and satisfying, not to mention i just love how the acorn squash look like little sausage with kale and onions never fails to be delicious, like in this sausage and kale stuffed spaghetti squash boats, this sausage, kale and. This stuffed acorn squash recipe uses italian sausage, fresh kale, and brown mushrooms all sauteed together to make a delicious roasted, stuffed acorn. For a vegetarian variation, sub out sausage for shiitakes or button. Cut acorn squash in half, spoon out seeds. Put cleaned squash cut side up on a baking sheet lined with parchment paper. Add kale to pan and continue cooking until greens are soft and wilted. Add chicken stock to deglaze pan, then add garlic.

Salt and pepper, to taste. Slice sausage into half rounds, and add to frying pan. Fill acorn squash halves with a mixture of greens and sausage. In a large skillet add oil and heat over medium. Squash is stuffed with a spiced kale and quinoa sauté with pepitas for crunch and feta for tang. Roasted acorn squash stuffed with spicy sausage and leftover rice. Sprinkle evenly over squash bowls and coat with cooking. It’ll make your kitchen smell amazing as it cooks. This sausage stuffed acorn squash is the easiest dinner idea, stuffed with just homemade turkey sausage and chopped kale. Diced and put into a big bowl with a rice lentil mix, sausage crumbles and green onion. Baked spaghetti squash tossed with sautéed onions, kale, sausage, and parmesan cheese.

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👍 Author: Latonia Richardson🍴 Yield: 6🔥 Category: Dinner⏱ Prep Time: 20 Minutes ⏱ Cook Time: 1 Hours ⏱ Total Time:1 Hours 20 Minutes

Sausage And Kale Stuffed Acorn Squash

This Sausage And Kale Stuffed Acorn Squash Is A Hearty Meal On A Cold Fall Or Winter Day, Sure To Keep You Satisfied..

INGREDIENTS:

• 4 acorn squash
• 2 tablespoons butter
• 1 pound spicy Italian sausage (I used chicken sausage)
• 1 bunch kale (center rib removed and torn into pieces (about 6 cups prepared))
• 1 large onion (diced)
• 1 tablespoon olive oil
• 2 cloves garlic (pressed, grated or very finely minced)
• 1/4 cup parmesan cheese
• kosher salt
• 1 pinch red chili flakes (optional)

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Slice the top inch off the top of each acorn squash and save the tops. Use a spoon to clean out the seeds. Slice a very small bit off the bottom if necessary so that the squash sits flat. Place in a baking dish, and put 1/2 tablespoon of butter in the bottom of each squash cavity, season with salt and pepper. Set aside.
3. In a large saute pan, brown the sausage over medium high. When done, remove from pan.
4. Wipe out the pan and add the olive oil. Add the diced onion, season with salt, pepper and red pepper flakes and cook for about 8 minutes, until the onion is softened.
5. Add the garlic and kale, sauté for 3-4 minutes or until the kale is wilted.
6. Add the sausage back into the pan and stir to combine.
7. Spoon the sausage filling into each squash, being careful not to pack it too tightly (depending on how large your squash is, you may have some filling leftover).
8. Place the tops back on the squash, covering the filling, and bake for about 55 minutes, until squash is very tender.
9. Remove from oven and remove tops. Grate about 1 tablespoon of parmesan cheese over the acorn squash and then put back in the oven for about 5 more minutes to allow the cheese to melt.
10. Remove from oven and serve.

Acorn squash was made to be stuffed. Spicy tempeh sausage, kale and walnut crumble. Zest one lemon and add to the mixing bowl. Add to baking sheet and roast until sausages are cooked through, squash is tender and kale is slightly crisp. I realize that most people do not keep pine nuts just hanging around the pantry. Drizzle with the honey before serving. Be sure to drain it thoroughly before adding it to the stuffing. So these stuffed acorn squash were so easy to make with only a handful of ingredients. I first roasted the squash for a bit in the oven to get them nice and tender, then i stuffed them with sautéed sausage, mushrooms, a bit of thyme, and a sprinkle of parmesan. Easy to make, impressive to plate, and bursting with taste, let our sausage stuffed acorn squash wow family and friends.

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