Best Way to Prepare Yummy 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.

Acorn Squash with Kale and Turkey Sausage Roast the acorn squash according to above directions. While the acorn squash is in the oven, prepare the filling by cooking the sausage and then sauté onions, garlic, mushroom, kale and tomato sauce in the skillet. Then, when the acorn squash is baked, remove from the oven and stuff the baked squash with the filling you just prepared. You can have Acorn Squash with Kale and Turkey Sausage using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Acorn Squash with Kale and Turkey Sausage

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

Remove from oven; flip squash and set aside. Learn how to use your Instant Pot to meal prep by subscribing to our newsletter! This orange beauty is high in vitamin A, vitamin C, magnesium, and antioxidants. I adore it sautéed in pasta.

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..

I used a chicken apple sausage that our grocery store carries (it was harvesty and delish). Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened.