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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, acorn squash with kale and turkey sausage. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Acorn Squash with Kale and Turkey Sausage is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Acorn Squash with Kale and Turkey Sausage is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to 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. Take 3 acorn squash
  2. Make ready 1/2 tsp salt
  3. Get 1/4 tsp black pepper
  4. Prepare Olive oil cooking spray
  5. Take 3 tsp olive oil
  6. Get 1 lb spicy Italian turkey sausage
  7. Prepare 1 large leek
  8. Prepare 3 cloves garlic
  9. Make ready 4 cups baby kale
  10. Take 1/3 cup chicken broth
  11. Get 1/4 cup chopped walnuts
  12. Take 3 tsp parmesan cheese, freshly grated
  13. Prepare 3 tbs panko breadcrumbs
  14. Get Red pepper flakes, optional
Steps 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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