Delicious Acorn Squash Stuffed with Kale and Sausage Recipe

Acorn squash is a versatile vegetable that shines when paired with hearty ingredients like kale and sausage. This combination offers a satisfying meal that balances sweetness, earthiness, and savory flavors. Whether you want a comforting weeknight dinner or an impressive dish for guests, stuffed acorn squash with kale and sausage delivers on taste and nutrition.

Ingredients

·       2 medium acorn squash, halved down the middle, seeds removed

·       1/2 teaspoon kosher salt

·       1/4 teaspoon freshly ground black pepper

·       Olive oil cooking spray

·       3 teaspoons olive oil, divided

·       4 ounces hot Italian turkey sausage, casings removed

·       1 large leek, white and light green parts only, halved and sliced

·       2 cloves garlic, finely chopped

·       4 cups tightly packed torn kale

·       1/3 cup reduced-sodium chicken broth / or water

·       1/4 cup chopped walnuts

·       2 tablespoons grated fresh Parmesan

·       2 tablespoons panko breadcrumbs

Instructions

1. Heat oven to 375°. 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.

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. Heat broiler. 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.