This is pretty and fun way to mix things up on Thanksgiving. There are lots of ingredients you can use to stuff squash, but give this savory combination a try.
Jessica thinks the hardest part is just cutting the squash! Selecting smaller squash – and using a big, solid knife – makes it easier to cut the squash in half.
Levi, for his part, was skeptical about the whole squash thing. But he acknowledged he'd eat it if served at Thanksgiving.
- 2 acorn squash
- 2 links Italian sausage
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon grated nutmeg
- 1 teaspoon smoked paprika
- 1/4 large onion, chopped
- 3 to 4 leaves of kale, stemmed and chopped
- 1/4 cup chicken stock
- 1 large clove garlic, chopped
- 2 tablespoons pine nuts
- panko bread crumbs
- parmesan cheese
- olive oil
- Preheat oven to 400 degrees F.
- Cut acorn squash in half, spoon out seeds. Put cleaned squash cut side up on a baking sheet lined with parchment paper. Pour in a little bit of olive oil into the "well" of the squash halves, then add a pat of butter. Mix garlic powder, nutmeg and paprika in a small bowl and then sprinkle spices onto squash halves.
- Bake on a parchment lined baking sheet at 400 for about 40 minutes or until fork tender.
- Meanwhile, remove sausage from casing. Add a little bit of olive oil to a saucepan over medium heat. Crumble sausage into pan and cook over medium until browned and crispy. Remove sausage from pan.
- Saute onions in same pan until translucent and softened.
- Add kale to pan and continue cooking until greens are soft and wilted.
- Add chicken stock to deglaze pan, then add garlic.
- Remove from heat and add sausage and pine nuts; mix.
- Fill cooked acorn squash halves with sausage mixture. Top with a sprinkle of panko bread crumbs, a drizzle of olive oil and parmesan cheese.
- Put back in oven until cheese melts and panko browns, just a few minutes. Put under the broiler for less than a minute to brown, if desired.