Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, acorn squash with kale and turkey sausage. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Acorn Squash with Kale and Turkey Sausage is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Acorn Squash with Kale and Turkey Sausage is something that I’ve loved my whole life.
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. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray.
To begin with this particular recipe, we must prepare a few ingredients. You can have acorn squash with kale and turkey sausage using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Acorn Squash with Kale and Turkey Sausage:
- Get 3 acorn squash
- Get 1/2 tsp salt
- Get 1/4 tsp black pepper
- Get Olive oil cooking spray
- Prepare 3 tsp olive oil
- Take 1 lb spicy Italian turkey sausage
- Get 1 large leek
- Prepare 3 cloves garlic
- Get 4 cups baby kale
- Prepare 1/3 cup chicken broth
- Get 1/4 cup chopped walnuts
- Get 3 tsp parmesan cheese, freshly grated
- Prepare 3 tbs panko breadcrumbs
- Take Red pepper flakes, optional
Stuffed acorn squash is a great way to appreciate the abundance of fall. This complete meal is stuffed with. Learn how to use your Instant Pot to meal prep by subscribing to our newsletter! Rich in vitamin A, acorn squash is loaded with flavor and provides its own elegant serving vessel.
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.
Pair this turkey sausage- and brown rice-stuffed squash with a simple green salad for a delicious. Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Spicy Italian sausage, hearty beans, creamy butternut squash, and bright green kale are a delicious match made in soup heaven. Season with Kosher salt and freshly ground black pepper.
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