The CU Anschutz Culinary Medicine team has a recipe for Stuffed Acorn Squash with Sausage and Kale that is perfect for chilly evenings at home.
Calabaza rellena con salchicha y col rizada Ingredients (Serves 4)
- 2 acorn squash, cut in half and seeds removed
- 2 tsp. olive oil
- 1 tsp. paprika
- 1/8 tsp. kosher salt
- 1/8 tsp. pepper
- 1 + 1 Tbsp. olive oil
- ½ lb. turkey Italian sausage, casings removed
- ½ large onion, diced
- 2 cloves garlic, minced
- 4 cups white mushroom, diced
- ½ bunch of kale, ribs removed and torn into pieces (about 3 cups)
- ½ cup low sodium tomato sauce
- ¼ tsp. black pepper
Preparation
- Preheat oven to 370 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
- Bake in oven for 50-60 minutes, until skin is soft and fork-tender.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat and add sausage, using a wood spoon break into coarse pieces. Cook until brown.
- Add remaining 1 tablespoon oil and onions; cook until they’re soft, 3 minutes. Add garlic and cook for 30 seconds.
- Add mushroom and cook for 3 to 5 minutes. Stir occasionally.
- Add kale and tomato sauce and cover the skillet with a lid, cooking until kale is tender.
- Divide filling among squash.
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