Acorn Squash with Kale and Sausage | view more Recipe

Acorn Squash with Kale and Sausage

  • '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'

  1. Heat oven to 375°
  2. Cut a thin slice off round side of each squash half to create a stable base
  3. Sprinkle with salt and pepper; coat with cooking spray
  4. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes
  5. Remove from oven; flip squash and set aside
  6. Heat broiler
  7. In a large nonstick skillet over medium heat, heat 1 teaspoon oil
  8. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl
  9. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes
  10. Add garlic; cook, 30 seconds
  11. Add kale and toss; add broth
  12. Cover and cook until kale is tender, 5 minutes; stir in sausage
  13. Divide kale-sausage filling among squash
  14. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray
  15. Broil until panko is golden, 2 minutes