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. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Acorn Squash with Kale and Turkey Sausage is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Acorn Squash with Kale and Turkey Sausage is something that I have loved my whole life. They’re nice and they look wonderful.
In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking. 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.
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 it.
The ingredients needed to make Acorn Squash with Kale and Turkey Sausage:
- Take 3 acorn squash
- Take 1/2 tsp salt
- Prepare 1/4 tsp black pepper
- Make ready Olive oil cooking spray
- Get 3 tsp olive oil
- Get 1 lb spicy Italian turkey sausage
- Take 1 large leek
- Prepare 3 cloves garlic
- Prepare 4 cups baby kale
- Make ready 1/3 cup chicken broth
- Make ready 1/4 cup chopped walnuts
- Prepare 3 tsp parmesan cheese, freshly grated
- Prepare 3 tbs panko breadcrumbs
- Get Red pepper flakes, optional
Think sweet tender squash roasted in the oven while you quickly prep a delicious turkey stuffing on I use a sweet Italian Turkey sausage. Instead of rosemary I include oregano, basil and thyme- these are my favorite herbs. It cooks up brilliantly and is. Acorn squash lends itself to pasta because it has a sweet and creamy flesh that gets even sweeter when you roast it, and it pairs nicely with cheese.
Instructions 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.
It's also OK to use tomato sauce instead of bechamel and tuck cooked ground meat or sausage between the layers to make omnivores happy. Rich in vitamin A, acorn squash is loaded with flavor and provides its own elegant serving vessel. Pair this turkey sausage- and brown rice-stuffed squash with a Spoon sausage mixture into squash shells; place in prepared pan. I have never cooked with acorn squash or kale. Easy Recipe: Kale Caesar Salad with Crispy Chickpeas
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