Acorn Squash with Kale and Turkey Sausage
Acorn Squash with Kale and Turkey Sausage

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, acorn squash with kale and turkey sausage. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Acorn Squash with Kale and Turkey Sausage is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Acorn Squash with Kale and Turkey Sausage is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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:
  1. Prepare 3 acorn squash
  2. Take 1/2 tsp salt
  3. Get 1/4 tsp black pepper
  4. Take Olive oil cooking spray
  5. Get 3 tsp olive oil
  6. Prepare 1 lb spicy Italian turkey sausage
  7. Prepare 1 large leek
  8. Take 3 cloves garlic
  9. Prepare 4 cups baby kale
  10. Prepare 1/3 cup chicken broth
  11. Prepare 1/4 cup chopped walnuts
  12. Make ready 3 tsp parmesan cheese, freshly grated
  13. Take 3 tbs panko breadcrumbs
  14. Make ready Red pepper flakes, optional
Instructions to make Acorn Squash with Kale and Turkey Sausage:
  1. 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.
  2. 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.
  3. 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.

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