Step-by-Step Guide to Prepare Perfect Acorn Squash with Kale and Turkey Sausage

Acorn Squash with Kale and Turkey Sausage.

Hello everybody, it is me, Dave, welcome to my recipe page. 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. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Acorn Squash with Kale and Turkey Sausage is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. They are nice and they look wonderful. Acorn Squash with Kale and Turkey Sausage is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook acorn squash with kale and turkey sausage using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Acorn Squash with Kale and Turkey Sausage:

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

Instructions 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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