Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, acorn squash with kale and turkey sausage. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Acorn Squash with Kale and Turkey Sausage is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Acorn Squash with Kale and Turkey Sausage is something which 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 begin with this recipe, we must 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:
- Prepare 3 acorn squash
- Make ready 1/2 tsp salt
- Get 1/4 tsp black pepper
- Take Olive oil cooking spray
- Prepare 3 tsp olive oil
- Get 1 lb spicy Italian turkey sausage
- Get 1 large leek
- Get 3 cloves garlic
- Prepare 4 cups baby kale
- Make ready 1/3 cup chicken broth
- Take 1/4 cup chopped walnuts
- Make ready 3 tsp parmesan cheese, freshly grated
- Take 3 tbs panko breadcrumbs
- Take Red pepper flakes, optional
Prepare turkey sausage: In a medium bowl, combine sausage ingredients and mix well. Spoon turkey-pepper mixture into squash halves and top with ricotta and seeds, dividing evenly. Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Fill the squash halves with the turkey mixture.
Instructions to make Acorn Squash with Kale and Turkey Sausage:
- 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.
- 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.
- 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.
Cathy Erway, author of "The Art of Eating In," makes a fantastic seven course meal that any home cook can follow. What happens when you stuff an acorn squash with a delicious turkey chili recipe? You have an edible bowl that's not just good for you, it tastes great too! This stuffed acorn squash recipe is surprisingly easy. Think sweet tender squash roasted in the oven while you quickly prep a delicious turkey stuffing on I use a sweet Italian Turkey sausage.
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