Hello everybody, hope you are having an incredible day today. Today, we’re going 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 favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Acorn Squash with Kale and Turkey Sausage is something which I’ve loved my whole life. They’re nice and they look wonderful.
Then, when the acorn squash is baked, remove from the oven and stuff the baked squash with the filling you just prepared. For more detail about how to make this recipe, visit the recipe carb below. Here is how you cook it. So that's going to wrap this up with this exceptional food acorn squash with kale and turkey sausage recipe.
To get started with this particular recipe, we must prepare a few components. You can have acorn squash with kale and turkey sausage using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Acorn Squash with Kale and Turkey Sausage:
- Make ready 3 acorn squash
- Prepare 1/2 tsp salt
- Take 1/4 tsp black pepper
- Take Olive oil cooking spray
- Get 3 tsp olive oil
- Prepare 1 lb spicy Italian turkey sausage
- Make ready 1 large leek
- Make ready 3 cloves garlic
- Make ready 4 cups baby kale
- Get 1/3 cup chicken broth
- Prepare 1/4 cup chopped walnuts
- Make ready 3 tsp parmesan cheese, freshly grated
- Prepare 3 tbs panko breadcrumbs
- Make ready Red pepper flakes, optional
Serve this satisfying Acorn Squash Stuffed with Turkey Sausage as a side dish during the holidays or as the main course! Turns out, mozzarella and turkey sausage make a pretty good pair. Another great aspect of this dish is that it's completely hearty, which I love to have during the cooler fall weather. I have never cooked with acorn squash or kale.
Steps 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.
Another great aspect of this dish is that it's completely hearty, which I love to have during the cooler fall weather. 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. 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 pumpkins.
So that is going to wrap this up with this exceptional food acorn squash with kale and turkey sausage recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
