Friday, November 7, 2014

RECIPE: Acorn Squash with Kale and Sausage

Difficulty Level: Easy


·        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

·        8 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

·        1/4 cup chopped walnuts

·        2 tablespoons grated fresh Parmesan

·        2 tablespoons panko breadcrumbs
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.

Heat broiler. 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 and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

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