Hi, I’m Laura. Today, I will show you a way to make acorn squash with kale and turkey sausage recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Acorn Squash with Kale and Turkey Sausage Recipe
Acorn Squash with Kale and Turkey Sausage is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Acorn Squash with Kale and Turkey Sausage is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Make ready 3 acorn squash
- Make ready 1/2 tsp salt
- Make ready 1/4 tsp black pepper
- Make ready Olive oil cooking spray
- Prepare 3 tsp olive oil
- Get 1 lb spicy Italian turkey sausage
- Get 1 large leek
- Make ready 3 cloves garlic
- Make ready 4 cups baby kale
- Prepare 1/3 cup chicken broth
- Get 1/4 cup chopped walnuts
- Prepare 3 tsp parmesan cheese, freshly grated
- Take 3 tbs panko breadcbs
- Prepare Red pepper flakes, optional
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.
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