Sausage And Kale Stuffed Acorn Squash Recipes

SAUSAGE AND KALE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Slice the top inch off the top of each acorn squash and save the tops. Use a spoon to clean out the seeds. Slice a very small bit off the bottom if necessary so that the squash sits flat. Place in a baking dish, and put 1/2 tablespoon of butter in the bottom of each squash cavity, season with salt and pepper. Set aside.
• In a large saute pan, brown the sausage over medium high. When done, remove from pan.
• Wipe out the pan and add the olive oil. Add the diced onion, season with salt, pepper and red pepper flakes and cook for about 8 minutes, until the onion is softened.
• Add the garlic and kale, sauté for 3-4 minutes or until the kale is wilted.
• Add the sausage back into the pan and stir to combine.
• Spoon the sausage filling into each squash, being careful not to pack it too tightly (depending on how large your squash is, you may have some filling leftover).
• Place the tops back on the squash, covering the filling, and bake for about 55 minutes, until squash is very tender.
• Remove from oven and remove tops. Grate about 1 tablespoon of parmesan cheese over the acorn squash and then put back in the oven for about 5 more minutes to allow the cheese to melt.
• Remove from oven and serve.

ACORN SQUASH WITH KALE AND SAUSAGE

Steps:

• 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.

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
• Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.