Acorn Squash with Kale and Turkey Sausage
Acorn Squash with Kale and Turkey Sausage

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, acorn squash with kale and turkey sausage. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Acorn Squash with Kale and Turkey Sausage is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Acorn Squash with Kale and Turkey Sausage is something that I have loved my whole life.

In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking. Stuffed acorn squash is effortlessly pretty and easy. Then, when the acorn squash is baked, remove from the oven and stuff the baked squash with the filling you just prepared.

To get started with this particular recipe, we have to prepare a few components. You can cook acorn squash with kale and turkey sausage using 14 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Acorn Squash with Kale and Turkey Sausage:
  1. Prepare 3 acorn squash
  2. Make ready 1/2 tsp salt
  3. Get 1/4 tsp black pepper
  4. Get Olive oil cooking spray
  5. Make ready 3 tsp olive oil
  6. Get 1 lb spicy Italian turkey sausage
  7. Make ready 1 large leek
  8. Make ready 3 cloves garlic
  9. Take 4 cups baby kale
  10. Take 1/3 cup chicken broth
  11. Get 1/4 cup chopped walnuts
  12. Get 3 tsp parmesan cheese, freshly grated
  13. Get 3 tbs panko breadcrumbs
  14. Take Red pepper flakes, optional

I use a sweet Italian Turkey sausage. Instead of rosemary I include oregano, basil. Acorn Squash with Kale and Sausage. Stuff a cleaned acorn squash's cavity with kale, turkey sausage, and panko for an Italian-inspired side.

Instructions to make Acorn Squash with Kale and Turkey Sausage:
  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.

This dish is one of our go-tos on cold nights. The sausage and kale stuffed acorn squash or the beef enchilada stuffed acorn squash are both hearty enough to keep you full long after Roasted Acorn Squash With Cranberries, Goat Cheese, and Balsamic Glaze. Slice up your acorn squash into smaller pieces for a light appetizer or side dish. I have never cooked with acorn squash or kale. I served this with smoked chicken and apple sausages roasted with baby gold potatoes and cremini mushrooms, but.

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