How to Prepare Yummy Acorn Squash with Kale and Turkey Sausage

Acorn Squash with Kale and Turkey Sausage. 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. Remove squash from oven, placing upright on a plate.

In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. While the acorn squash is in the oven, prepare the filling by cooking the sausage and then sauté onions, garlic, mushroom, kale and tomato sauce in the skillet. Then, when the acorn squash is baked, remove from the oven and stuff the baked squash with the filling you just prepared. You can cook Acorn Squash with Kale and Turkey Sausage using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Acorn Squash with Kale and Turkey Sausage

1. It's 3 of acorn squash.
2. You need 1/2 tsp of salt.
3. It's 1/4 tsp of black pepper.
4. You need of Olive oil cooking spray.
5. It's 3 tsp of olive oil.
6. You need 1 lb of spicy Italian turkey sausage.
7. You need 1 of large leek.
8. You need 3 cloves of garlic.
9. You need 4 cups of baby kale.
10. It's 1/3 cup of chicken broth.
11. You need 1/4 cup of chopped walnuts.
12. Prepare 3 tsp of parmesan cheese, freshly grated.
13. You need 3 tbs of panko breadcrumbs.
14. You need of Red pepper flakes, optional.

Remove from oven; flip squash and set aside. Learn how to use your Instant Pot to meal prep by subscribing to our newsletter! This super simple stuffed acorn squash only requires three basic ingredients (minus any seasonings of course). Acorn squash; Kale; Turkey sausage; You can purchase turkey sausage in the grocery store or you can choose to cook and season it yourself.

Acorn Squash with Kale and Turkey Sausage step by step

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..

You'll just need a few extra spices if you decide to make your own. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage. Sausage-Stuffed Acorn Squash Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight.