Acorn Squash & Sausage


  • 2 medium acorn squash, halved down the middle, seeds removed
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil cooking spray
  • 3 tablespoons olive oil, divided
  • 8 ounces Italian turkey sausage, casings removed
  • 1 large leek, white and light green parts only, halved and sliced
  • 2 cloves garlic, finely chopped
  • 4 cups tightly packed torn kale
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts
  • 2 tablespoons grated fresh Parmesan
  • 2 tablespoons panko breadcrumbs

Cooking Instructions

Step 1: Preheat oven to 375 degrees F.  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.  Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes.  Remove from oven; flip squash and set aside.

Step 2: Heat broiler.  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.

Step 3: Divide kale-sausage filling among squash.  In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray.  Broil until panko is golden, 2 minutes.

Enjoy this delicious Autumn recipe from Epicurious!