Steps to Make Ultimate Acorn Squash with Kale and Turkey Sausage

Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Perfect Acorn Squash with Kale and Turkey Sausage. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Acorn Squash with Kale and Turkey Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Acorn Squash with Kale and Turkey Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Acorn Squash with Kale and Turkey Sausage is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Acorn Squash with Kale and Turkey Sausage estimated approx 1 hr.

To begin with this particular recipe, we must first 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 it.

Ingredients and spices that need to be Get to make Acorn Squash with Kale and Turkey Sausage:

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

Instructions to make 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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